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Ming Shrimp With Hot Sauce B1

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      Title: MING SHRIMP WITH HOT SAUCE B1
 Categories: Chinese, Fish, Main dish
      Yield: 6 Servings
 
     18 lg Shrimp, peeled & deveined
           Salt & pepper; to taste
      1    Egg white
    1/2 ts Cornstarch
      2 c  Oil
      1    Garlic clove; chopped
    1/2 c  Diced onion
  1 1/2 c  Sliced water chestnuts
    1/2 c  Sliced mushrooms
           Chopped scallions
           Hot sauce (see recipe)
 
  Marinate the shrimp in salt, pepper, egg white, & cornstarch for 30
  minutes. Heat wok hot & dry. Add oil. When just beginning to smoke,
  add shrimp, stirring quickly so that pieces separate. After 2
  minutes, 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 minutes or
  until everything is hot. Place on serving platter & sprinkle with
  chopped scallions.
  
  Note: Flipping wok is better than stir-frying since the food is not
  touched in any way.
  
  Temperature(s): HOT Effort: EASY Time: 00:35 Source: MING'S Comments:
  YORK ROAD; BALTIMORE Comments: WINE: WAN FU
 
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