Stir Fried Ginger Shrimp
|White wine||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Ginger||3⁄4 Teaspoon, ground|
|Garlic||1 Clove (5 gm), minced|
|Shrimp||1 1⁄2 Pound, deveined|
|Shrimp||1 1⁄2 Pound, shelled and deveined|
|Vegetable oil||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Red bell pepper||To Taste|
|Red bell pepper||1 , seeded and cut into strips|
|Chinese pea pods||1⁄2 Cup (8 tbs), trimmed|
|Chinese pea pods||1⁄2 Cup (8 tbs), trimmed, stem ends and strings removed|
|Canned sliced bamboo shoots||1⁄2 Cup (8 tbs), drained|
|Bamboo shoots||1⁄2 Cup (8 tbs), drained|
|Canned water chestnuts||1⁄4 Cup (4 tbs), drained and sliced|
|Canned water chestnuts||1⁄4 Cup (4 tbs), drained|
|Enriched rice||2 Cup (32 tbs)|
|Enriched rice||2 Cup (32 tbs), cooked (Hot One)|
1) Combine together the wine, soy sauce, ginger and garlic in a small bowl.
2) Add the shrimp and cover the bowl.
3) Allow to marinate in the fridge for 60 minutes.
4) Drain the shrimp. Keep the marinade aside for future use.
5) In a wok or a 12-inch skillet, heat the oil.
6) Add the shrimp and stir-fry till the meat is pink. This usually takes about 2 minutes.
7) Remove the shrimp and set it aside.
8) To the wok or skillet, add the pea pods, pepper, water chestnuts and bamboo short.
9) Stir-fry till the pepper is tender-crisp. This takes about 3 minutes of cooking.
10) Add the shrimp and the reserved marinade and toss to combine. Heat thoroughly.
11) Serve hot. Serve each potion of Â½ cup of the rice.