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Cantonese Shrimp




Source of Recipe


Internet


List of Ingredients




5 tb Vegetable oil
4 cl Garlic, crushed
1 1/2 lb Raw shrimp, shelled, deveined
2 " piece ginger root, chopped
6 oz Lean pork, diced
1 Leek, sliced
3 Eggs, beaten
Shredded leek to garnish
Julienned red pepper garnish
SAUCE
2 tb Dry sherry
2 tb Light soy sauce
2 tb Superfine sugar
2/3 c Fish stock
4 1/2 ts Cornstarch
3 tb Water


Recipe



Heat 2 tablespoons of the vegetable oil in a preheated wok. Add the garlic
and stir-fry for the 30 seconds. Add the shrimp and stir-fry for 5
minutes, or until they change color. Remove the shrimp from the wok with a
slotted spoon, drain, set aside, and keep warm. Add the remaining oil to
the wok and heat. Add the ginger, diced pork, and leek and stir-fry over
medium heat for 4-5 minutes, or until the pork is lightly colored and
sealed. Add the sherry, soy sauce, sugar, and fish stock to the wok. Blend
the cornstarch with the water to form a smooth paste and stir it into the
wok. Cook, stirring, until the sauce thickens and clears. Return the
shrimp to the wok and add the beaten eggs. Cook for 5-6 minutes, stirring
occasionally, until the eggs set. Transfer to a warm serving dish, garnish
with shredded leek and bell pepper, and serve.