Stir-fried shrimp with peppers

2 Servings

Ingredients

Quantity Ingredient
6 ounces Fresh OR frozen, shelled and deveined shrimp
2 tablespoons Vegetable oil
1 tablespoon Chopped fresh ginger root
2 Scallions, cut into 2-inch lengths on the bias
2 smalls Sweet green peppers, cored, seeded, and sliced
½ can (8 oz) water chestnuts (7 to 8), sliced
1½ tablespoon Dry sherry
1½ tablespoon Soy sauce
1 teaspoon Cornstarch
2 tablespoons Water
¼ teaspoon Hot red pepper flakes, OR to taste

Directions

1. In a wok or heavy skillet stir-fry the shrimp in 1 tablespoon of the oil until pink, about 4 minutes.

2. Remove shrimp with a slotted spoon to a bowl. Add the remaining oil to the wok and stir-fry the ginger, scallions, and peppers for 3 minutes.

3. Return the shrimp to the wok. Mix together the sherry, soy sauce, cornstarch, and water until smooth. Stir into shrimp mixture with hot pepper flakes and cook, stirring, until sauce thickens and coats.

From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard, Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 7/93

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