A quick and simple Chinese recipe for the busy week nights. It's easy when you have the ingredients in hand and all you really need to do is to prep the ingredients. Cleaning the shrimp can be time consuming. It's a dirty job but somebody's gotta do it. You have to peel off the shell, slice the back open and de-vein the black goop from the shrimp. Then you rinse and set it aside in a bowl. Repeat until you finish with all the shrimp. If I'm lucky, sometimes the market sells the shrimp already peeled. If you hate green peas, you can substitute with other vegetables like snow peas or sliced carrots.
1/2 lb. raw, shelled shrimp
1 1/2 tbs oil
1 green onion, cut into small slices
2 cloves of garlic, chopped
1 cup green peas, frozen
1/4 tsp salt
1 tsp cooking wine
1/3 egg white
3/4 tsp cornstarch
1/3 tsp each: cooking wine, salt, sesame oil
dash of pepper
1 tsp cornstarch
2 tbs water
1. Rinse and devein the shrimp. Place the shrimp in a bowl and mix it with Sauce #1 in order listed. Mix well after each addition. Set aside.
2. Mix Sauce #2 in a bowl. Set it aside for later use.
3. Heat the wok or large saute pan with 1 tbs oil. Fry the shrimp over medium heat until almost cooked. Remove the shrimp and place in a plate.
4. Reheat the work or saute pan with the remaining oil. Stir-fry the green onion and garlic until fragrant. Add the frozen green peas, stir for a minute. Add the shrimp and Sauce # 2 to the pan and stir another minute or two. Mix well and transfer to a serving platter. Serve with Jasmine rice.