Recipe - Stir-Fired Shrimp With Ginger And Garlic

One fourth cup Dry white wine
2 tablespoon Soy sauce
1 teaspoon Vinegar
1 pn Sugar
1 pound Shrimp peeled and
Deveined
1 tablespoon Ginger minced
1 tablespoon Garlic minced
2 tablespoon Green onion minced
3 tablespoon Peanut oil

1. Combine wine, soy sauce, vinegar, and sugar in a bowl large enough to
marinate the shrimp. Stir to dissolve the sugar. Toss shrimp in marinade
and set aside for 20 minutes or so.

2. Combine ginger, garlic, and green onion in another bowl and set aside.

3. Have all the ingredients and tools at hand and the rest of the dinner
ready to serve. Remove shrimp from marinade and drain well, reserving
marinade. Heat a wok or large skillet over mediumhigh heat. When pan is
hot, add oil in a thin stream around pan and let it run into center. Add
gingergarlicgreen onion mixture to pan, adjust heat so mixture sizzles
but does not burn, and stirfry until very fragrant, about 30 seconds. Add
drained shrimp and stirfry until they begin to stiffen, about 30 seconds.
Pour in marinade; stir and cook until liquid is nearly all evaporated. If
shrimp need a little more cooking, add a few tablespoons of water and cook
until it has evaporated. Sauce should cling to shrimp, leaving almost none
in pan. Transfer shrimp to a serving dish and serve immediately.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip