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2 tablespoons peanut oil
½ teaspoon salt
½ teaspoon sugar
2 teaspoons minced fresh ginger
¼ lb garlic chives, well washed, dried,
hard stems cut into ¼-inch pieces, green parts cut into
½-inch pieces and stems and green
parts separated
¾ lb medium
shrimps (28 to 30), shelled and de-veined
1 tablespoon Chinese white rice wine or
gin
2 tablespoons Seafood Stock mixed with
1½ teaspoons cornstarch
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Method:
Heat a wok over high heat for 30
seconds, add the peanut oil, and coat the wok with it using a spatula.
Add the salt and sugar and stir briefly. When a wisp of white
smoke appears, add the ginger and hard ends of garlic chives, stir,
and cook for 30 seconds, until the fragrance of the chives is
released. Add the shrimp and spread in a thin layer. Add
the wine, lower the heat to medium, and turn the shimp over. Add
the green chives, mix well, and cook for 1½ to 2 minutes or until the
chives turn bright green and the shrimp turn pink and curl. Stir
the stock-cornstarch mixture, add to the wok, stir, and cook until it
thickens, about 1 minute. Turn off the heat, transfer to a
heated plate, and serve.
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