Sauteed Hoisin Shrimp
|Hoisin sauce||3 Tablespoon|
|Unseasoned rice vinegar||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Crushed red pepper flakes||1⁄8 Teaspoon|
|Salad oil||2 Tablespoon|
|Medium raw shrimp||1 Pound, shelled and deveined (32 Per Pound)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Green onion and tops||6 , cut diagonally into 1 inch lengths|
In a bowl, mix hoisin sauce, vinegar, water, sugar, ginger, cornstarch, and red pepper flakes; set aside.
Heat oil in a wide frying pan or wok over medium-high heat.
Add shrimp and garlic and cook, stirring occasionally, for about 2 minutes.
Add onions and hoisin mixture and continue to cook, stirring, until sauce is thickened and shrimp are just opaque in center; cut to test about 3 more minutes.