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Sweet & Sour Shrimp

Source of Recipe

Ken Hom


List of Ingredients

1 1/2 tablespoons peanut oil
1 1/2 tablespoons coarsely chopped garlic
2 teaspoons finely chopped fresh ginger
4 scallions, cut into 1 1/2 inch pieces diagonally
1 lb raw shrimp, shelled and veined
1/2 large red or green pepper, cut into 1 inch squares
8 oz fresh or canned water chestnuts, peeled if fresh, sliced

For the Sauce:
2/3 cup good quality ready-made chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
3 tablespoons light soy sauce
2 teaspoons dark soy sauce
1 1/2 tablespoons tomato paste
3 tablespoons Chinese white rice vinegar or cider vinegar
1 tablespoon sugar
1 tablespoon cornstarch, blended with 2 tablespoons water


Recipe

Heat a wok over high heat, then add the oil. When it is very hot and slightly smoking, add the garlic, ginger, and scallions and stir-fry for 20 seconds. Add the shrimp and stir-fry them for 1 minute. Next add the pepper and water chestnuts and stir-fry for 30 seconds. Now add all the sauce ingredients except the cornstarch mixture. Bring to a boil, add the cornstarch mixture, then turn the heat down and simmer for 3 minutes. Serve immediately.