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Shrimp- Stir-fry- Tangy Honeyed Shrimp

Source of Recipe

Unknown


List of Ingredients

1 1/2 pounds unpeeled large fresh shrimp
3 tablespoons peanut oil
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 (10 1/2-ounce) can condensed chicken broth, undiluted
1 tablespoon cornstarch
2 tablespoons honey
2 tablespoon ketchup
1 tablespoon white vinegar
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1/8 teaspoon dried crushed red pepper
1 tablespoon sesame oil
2 green onions, cut into 1-inch pieces and shredded
1 teaspoon chopped fresh cilantro




Recipe

Using a small knife, cut back of shrimp along vein line under running water; remove shell and vein, keeping tail intact. Drain on paper towels.
Pour peanut oil into preheated wok, coating sides with oil; heat at 400 degrees for 1 minute. Add drained shrimp, garlic, and ginger. Cook, stirring constantly, about 8 minutes or until shrimp turn pink.
Combine broth and next 7 ingredients, stirring until smooth. Add to shrimp mixture, stirring constantly.
Bring mixture to a boil; cook 1 minutes. Stir in sesame oil, green onions, and chopped cilantro; cook until thoroughly heated. Serve immediately. Yield 3 to 4 servings.