Hot and Sour Shrimp with Watercress And Walnuts
| Yield: | 1 Servings |
| Categories: | Seafood, Filipino |
| 1 | lb | Large uncooked shrimp, peeled, deveined, butterflied |
| 4 | tb | Dry Sherry |
| 1 | tb | Grated peeled fresh ginger |
| 1/2 | c | Chicken stock or canned broth |
| 2 | tb | Soy sauce |
| 2 | tb | Catsup. [See note. S.C.] |
| 1 | tb | Cornstarch |
| 1 | tb | Rice vinegar or white wine vinegar |
| 1 | tb | Sugar |
| 1 | ts | Oriental sesame oil |
| 1/4 | ts | Cayenne pepper |
| 6 | tb | Peanut oil |
| 2 | tb | Chopped walnuts |
| 3 | bn | Watercress, trimmed |
| 2 | md | Bell peppers, cut into 1-inch squares |
| 2 | Garlic cloves, minced | |
| 8 | Green onions, cut diagonally into 1-inch-long pieces |
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