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Category: Main Course
Sweet and Sour Shrimp with Vegetables - TastyPlanner.com
Chef: Thedexman
Sweet and sour is probably one of the most abused Chinese dishes, but when well done it can be one of the most pleasing. The key is the sauce, which has equal amounts of rice vinegar and sugar to give it its sweet-and-sour flavor.
Recipe courtesy of “The Food of China” ISBN 1740450329.
You can purchase this hard to find book at http://http://www.studentbookworld.com/books/index.php/FOOD_OF_CHINA_by_Simonds,_Nina_ISBN_1740450329">here
Ingredients
1 1/2 Lbs shrimp
2 Tbls Rice Wine
2 Slices Ginger, smashed with the side of a cleaver
3 Tbls Roasted Sesame Oil
1 1/2 Tbls cornstarch
1/2 Cup oil
2 Scallions, white part only, finely chopped
1 Tbls Finely Chopped Ginger
2 Garlic Cloves, finely chopped
1 Red Pepper, diced
1 Green Pepper, diced
2 1/2 Tbls ketchup
2 Tbls Clear Rice Vinegar
2 Tbls sugar
1 Tsp Light Soy Sauce
1/2 Tsp salt
Instructions
PEEL the shrimp, score each one along the length of the back so the shrimp will “butterfly” when a cooked, and deveinthem. Place the shrimp in a bowl and add the rice wine, ginger, 2 tsp of the sesame oil and 1 tbls of the cornstarch. Pinch the ginger slices in the marinade repeatedly for several minutes to impart the flavor into the marinade. Toss lightly, then allow to marinate for 20 minutes. Discard the ginger slices and drain the shrimp.
HEAT a wok over high heat, add 2 tbls of the oil and heat until very hot. Add half the shrimp and toss lightly over the high heat for about 1 1/2 minutes, or until the shrimp turn pink and curl up. Remove with a wire strainer or slotted spoon and drain. Repeat with another 2 Tbls of the oil and the remaining shrimp. Pour out the oil and wipe out the wok.
REHEAT the wok over high heat, add the remaining oil and heat until very hot. Add the scallion, ginger and garlic and stir-fry for 15 seconds, or until fragrant. Add the red and green pepper and stir-fry for 1 minute. Combine the tomato ketchup, rice vinegar, sugar, soy sauce, salt and the remaining sesame oil and cornstarch with 1/2 cup water, add to the sauce and simmer until thickened. Add the shrimp and toss lightly to coat.
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