Daystrom
m'frstthotontconinthesack
Like dogs without warning, you may now consider me: your bitch.
1/2 lb Shrimp (41-50)
1/2 green bell pepper (1" dice)
1/2 small onion (halved, quartered and broken into pieces)
3-4 cloves garlic (minced)- but garlic paste is even better
water chestnuts (no need to knock yourself out on these, a half dozen should do it)
1 whole egg
1 egg white
2 teaspoons corn starch plus 1 tablespoon corn starch
1 can chicken broth
1 Tablespoon Soy Sauce
1 Tablespoon Chinese Rice Wine
Cooking oil
Preparation:
First things first: Steam the rice. No instructions needed there.
Peel and clean shrimp, slice them down the midline but not completely in half (butterfly). Combine shrimp with 2 teaspoons of cornstarch, egg white and salt, mixing throughly and set aside for at least 30 mins in the fridge, overnight is even better.
Combine the 1 tablespoon cornstarch with 1 tablespoon soy sauce and 1 tablespoon rice wine and set aside.
Add one tablespoon of water to whole egg yolk, beat it and set aside.
Technique:
Stir fry shrimp in wok with oil over medium heat until crust forms around shrimp (do not fully cook shrimp) and set aside.
Reheat wok, and add bell pepper first, about 2 mins. Add onion and water chestnuts for 2 more minutes then add garlic for "about" 30 seconds (do not burn the garlic), pour in chicken broth mixture and bring it to a boil allowing the mixture to thicken (a minute or two should do it).
Pour the egg mixture into the wok in a clockwise direction and wait for the egg to set just slightly, when it does, slowly stir it in a counterclockwise direction and allow it to set, slowly stirring on an occasional basis (you'll know what I'm talking about here when you see it, trust me).
Add shrimp, slowly stir a bit more then let it rest a minute, maybe two or more, use your own judgement, the "serve it" as they say, with hot cooked rice and maybe a fork or something.
1/2 lb Shrimp (41-50)
1/2 green bell pepper (1" dice)
1/2 small onion (halved, quartered and broken into pieces)
3-4 cloves garlic (minced)- but garlic paste is even better
water chestnuts (no need to knock yourself out on these, a half dozen should do it)
1 whole egg
1 egg white
2 teaspoons corn starch plus 1 tablespoon corn starch
1 can chicken broth
1 Tablespoon Soy Sauce
1 Tablespoon Chinese Rice Wine
Cooking oil
Preparation:
First things first: Steam the rice. No instructions needed there.
Peel and clean shrimp, slice them down the midline but not completely in half (butterfly). Combine shrimp with 2 teaspoons of cornstarch, egg white and salt, mixing throughly and set aside for at least 30 mins in the fridge, overnight is even better.
Combine the 1 tablespoon cornstarch with 1 tablespoon soy sauce and 1 tablespoon rice wine and set aside.
Add one tablespoon of water to whole egg yolk, beat it and set aside.
Technique:
Stir fry shrimp in wok with oil over medium heat until crust forms around shrimp (do not fully cook shrimp) and set aside.
Reheat wok, and add bell pepper first, about 2 mins. Add onion and water chestnuts for 2 more minutes then add garlic for "about" 30 seconds (do not burn the garlic), pour in chicken broth mixture and bring it to a boil allowing the mixture to thicken (a minute or two should do it).
Pour the egg mixture into the wok in a clockwise direction and wait for the egg to set just slightly, when it does, slowly stir it in a counterclockwise direction and allow it to set, slowly stirring on an occasional basis (you'll know what I'm talking about here when you see it, trust me).
Add shrimp, slowly stir a bit more then let it rest a minute, maybe two or more, use your own judgement, the "serve it" as they say, with hot cooked rice and maybe a fork or something.
