Shrimp With Hot Sauce
|Fresh shrimp||1 Pound|
|Vegetable oil||7 Tablespoon|
|Dried red peppers||8 , chopped into small pieces|
|Minced garlic||1⁄2 Teaspoon|
|Carrot||1 , chopped in thin slices (Fresh)|
|Soy sauce||3 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Sesame oil||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Rice wine/Dry sherry||1⁄2 Tablespoon|
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Heat oil in a wok over high heat 30 seconds.
Stir-fry shrimp 1 minute or until pink.
Remove from wok with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 1/4 cup.
Stir-fry red peppers and garlic about 1 minute until fragrant.
Stir-fry 1 minute longer.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Add wine, shrimp and seasoning sauce to carrot mixture in wok.
Stir-fry until sauce thickens slightly.
Toss lightly to coat shrimp with sauce.