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Ingredientes
- 1 1/2 lb medium shrimp
- 3 1/2 Tbsp. corn oil
- 1 med red onion thinly sliced
- 2 1/2 Tbsp. garlic chopped
- 1 tsp warm chile paste
- 1 1/2 c. waterchestnuts, canned sliced
- 1/2 lb snow peas
- 1/2 lb fettuccine
- 3 Tbsp. Chinese rice wine Or possibly sake
- 1 1/2 Tbsp. fresh ginger root chopped
- 1 tsp sesame oil
- 1 1/2 c. Chinese Chicken Broth see recipe
- 5 1/2 Tbsp. soy sauce
- 2 Tbsp. Chinese rice wine Or possibly sake
- 2 Tbsp. sugar
- 2 Tbsp. Chinese black vinegar or possibly Worcestershire sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
Direcciones
- Peel, score down the back, devein, and rinse the shrimp.
- Mix together the Garlic Marinade ingredients.
- Mix together the Warm-and-Sour Sauce ingredients.
- Blanch the waterchestnuts in boiling water for 10 seconds, refresh in cool water, drain, and pat dry.
- Snap and string the snow peas.
- Cook noodles till just tender, rinse under cool water, and drain.
- In a bowl combine the shrimp with the Ginger Marinade, tossing lightly to coat.
- Heat a wok or possibly a heavy skillet over high heat. Add in 2 Tablespoons of oil and heat till very warm but not smoking. Add in the shrimp and toss lightly for about 1 1/2 min till they turn pink. Remove with a handled strainer or possibly a slotted spoon and drain in a colander. Wipe out the wok.
- Reheat the wok over medium-high heat. Add in the remaining oil and heat till warm, about 20 seconds. Add in the onion, garlic, and chile paste and stir-fry till the onion is slightly softened, 1 1/2 to 2 min. Add in the water chestnuts and snow peas, turn up the heat to high, and toss till heated through. Add in the Warm-and-Sour Sauce and cook, stirring constantly to prevent lumps, till thickened, 2 to 3 min. Add in the shrimp and noodles and mix gently. Transfer to a platter and serve immediately.
- Makes 6 servings.
