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Shrimp -Spicy Shrimp With Hot Chile Peppers

Source of Recipe

Recipe from "Classic Chinese Cooking" by Nina Simonds. In Oklahoman 01/17/01


List of Ingredients

MARINADE

2 T. cornstarch
2 T. dry sherry or rice wine
1 T. naturally brewed soy sauce
1 T. minced garlic
1 T. minced fresh ginger root
1 t. Asian sesame oil
1-1/2 lb. fresh or thawed medium-size shrimp (26-30), peeled and deveined

SAUCE

3/4 c. reduced-sodium chicken broth
3 T. sugar
1-1/2 T. cornstarch
1/4 c. naturally brewed soy sauce
3 T. dry sherry or rice wine
1 T. Chinese black vinegar or 2 t. rice vinegar
6 small dried red chile peppers or 1 t. crushed red pepper
4 T. vegetable oil, divided
1 T. minced garlic
1 bunch green onions and tops, cut into 1-inch lengths
1 red bell pepper, cut into 1/2-inch squares
1-1/2 t. Asian sesame oil




Recipe

Combine Marinade ingredients; stir in shrimp until evenly coated and let stand 20 minutes.

Meanwhile, blend Sauce ingredients. Slice chile peppers in half lengthwise; scrape out seeds with tip of knife, then cut peppers into 1/4-inch pieces. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add half of shrimp and stir-fry about 2 minutes or until shrimp turns pink; remove. Heat 1 tablespoon oil in same pan and stir-fry remaining shrimp in same manner; remove.

Wipe out pan with paper towel. Heat remaining 2 tablespoons oil in same pan. Add chile peppers and garlic; stir-fry 10 seconds or until peppers start to turn black. Add green onions and bell pepper; stir-fry 1 minute. Add sauce mixture; cook, stirring until sauce boils and thickens. Stir in shrimp and sesame oil. Serve immediately. Makes 6 servings.