Ingredients
| 3/4 lb. | md. shrimp, peeled and deveined | | 2 tsp. | cornstarch | | 1 tsp. | sesame oil | | 1/4 tsp. | salt | | 1 dash | white pepper | | 3 tbsp. | ketchup | | 2 tsp. | rice vinegar or | | lemon juice | | 1/2 to 1 tsp. | chili sauce | | 1 cup | broccoli flowerets | | 1 tbsp. | salad oil | | 1 tsp. | minced or | | pressed garlic | | 1 tbsp. | shao hsing wine or | | dry sherry | | 1 dash | white pepper | | Oriental chili paste |
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Instructions
Rinse shrimp briefly; pat dry. In a small bowl combine cornstarch, sesame oil, salt and a pinch of white pepper. Add shrimp and stir to coat. Cover and marinate in refrigerator for 30 minutes.
In a small bowl mix together ketchup, rice vinegar and chili paste. Set aside. In a medium-size saucepan bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender, approximately 1-1/2 minutes. Drain broccoli; rinse under cold water until cool, then drain again. Arrange broccoli in center of serving platter; set aside.
Place a wok or 10-12 inch frying pan over high heat. When wok is hot, add oil and swirl to coat the surface. Add garlic and shrimp and stir-fry until shrimp turn pink, approximately 2 minutes. Remove half the shrimp from wok; set aside. To remaining shrimp in wok, add wine and a pinch of white pepper. Stir shrimp to coat completely, then place shrimp on one side of platter. Return reserved shrimp to wok. Add chili sauce, stir to coat shrimp and heat through, approximately 1 minute. Spoon shrimp and sauce onto other side of serving platter.
Author's Comments
Per serving: 165 calories; 18 grams protein; 8 grams carbohydrates; 1 gram saturated fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; .3 gram Omega-3 fat; 129 mg. cholesterol; 406 mg. sodium.
Try using scallops.
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