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“I always double the sauce ingredients and serve this over rice and really enjoy the Asian flavor. This can also be used as an appetizer.”
READY IN:
26mins
SERVES:
4
YIELD:
1 lb
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and devein shrimp, leaving the tails on.
  2. Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes.
  3. Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside.
  4. Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds.
  5. Add shrimp, stir fry 3 minutes, or until pink.
  6. Pour in soy sauce mixture, cook and stir until sauce boils and thickens.
  7. Garnish as desired, and serve as desired.

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