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Louisiana Shrimp and Broccoli, Chinese Style

Ingredients

  • Marinade:
  • 1 1/2 tsp. dry sherry
  • 1/2 tsp. salt
  • 1 egg white
  • 1 1/2 tsp. cornstarch
  • 1 tsp. sesame oil
  • Sauce:
  • 1/2 tsp. dry sherry
  • 1/2 tsp. sugar
  • 3 Tbs. water
  • 1/2 tsp. cornstarch
  • 1/2 tsp. vinegar
  • 1/2 tsp. Chinese oyster sauce
  • 2 Tbs. soy sauce
  • 3 lbs. large Louisiana shrimp, peeled and deveined
  • 1/2 lb. broccoli florets
  • 1/2 sliced carrot
  • 2 Tbs. bamboo shoots, sliced
  • 2 Tbs. water chestnuts, sliced
  • 1/2 cup vegetable oil
  • 1/2 tsp. chopped garlic
  • 2 Tbs. chicken stock
  • Steamed rice

Instructions

  1. 1

    Mix the marinade ingredients and coat the shrimp with it. Allow the shrimp to marinate for 30 minutes

  2. 2

    Mix the sauce ingredients and set aside.

  3. 3

    Boil the vegetables for two minutes, until tender but still crisp. Remove and reserve.

  4. 4

    Heat the oil until nearly smoking in a wok over high heat. Fry the shrimp in the oil for about 15 seconds--just until pink. Remove the shrimp, and pour off all but about 1 Tbs. of the oil

  5. 5

    With the wok still hot, add the garlic and saute until it turns white. Stir in the sauce and the chicken stock and bring to a boil. Return the shrimp and vegetables to the wok and stir with the sauce until completely coated.