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Ming shrimp w/ hot sauce

Yield: 6 Servings

Ingredients:

• 18 lg SHRIMP PEELED & DEVEINED SALT & PEPPER TO TASTE
• 1 EGG WHITE
• 1/2 ts CORNSTARCH
• 2 c OIL
• 1 CLOVE GARLIC CHOPPED
• 1/2 c DICED ONION
• 1 1/2 c SLICED WATER CHESTNUTS
• 1/2 c SLICED MUSHROOMS

Instructions:

CHOPPED SCALLIONS HOT SAUCE Marinate the shrimp in salt pepper egg white & cornstarch for 30 min. Heat wok hot & dry. Add oil. When just beginning to smoke add shrimp stirring quickly so that pieces separate. After 2 min. drain through colander or sieve reserving 2-3 tbs. oil. Prepare the Hot Sauce. Return reserved oil to wok. Add garlic & onion letting them brown slightly. Add water chestnuts mushrooms & shrimp. Blend in Hot Sauce & flip contents of wok for 1-2 min. or until everything is hot. Place on serving platter & sprinkle w/ chopped scallions. Note: Flipping wok is better than stir-frying since the food is not touched in any way. (See recipe for Hot Sauce) Temperature(s): HOT Effort: EASY Time: 00:35 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN FU

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