1 Servings
1 lb large shrimp, uncooked
-peeled, deve,ined, butterf
4 T dry sherry
1 T peeled fresh ginger, grated
1/2 c chicken stock (or), canned
-broth
2 T soy sauce
2 T catsup. [see note. s.c.]
1 T cornstarch
1 T rice vinegar (or white wine)
-vinegar
1 T sugar
1 t oriental sesame oil
1/4 t cayenne pepper
6 T peanut oil
2 T walnuts, chopped
3 bn watercress, trimmed
2 md bell peppers, cut into
-1-inch squar, es
2 garlic cloves, minced
8 green onions, cut diagonally
- into 1,-inch-long pieces
Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.
Heat 2 teaspoons peanut oil in wok or heavy large skillet over high
heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to
plate using slotted spoon. Add watercress to wok and stir-fry until
just wilted, about 1 minute. Divide watercress among plates. Add 2
teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for
1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and
onions and stir- fry for 1 minute. Stir stock mixture, add to wok and
cook sauce until clear and thick, stirring frequently, 2 minutes.
Spoon sauce and shrimp over watercress. Sprinkle with walnuts and
serve.
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