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1 tablespoon Ginger
1 tablespoon Garlic
1 tablespoon Green Onions
1 Chili, Green
3 cup Chicken Stock
1 cup Soy Sauce
2 teaspoon Sesame Oil
3 teaspoon Cornstarch
2 teaspoon Water
1 cup Peanut Oil
2 pound Shrimp
½ cup Flour
1 Green Pepper, Chopped
1 Red Pepper, Chopped
2 tablespoon White Wine
1 medium Onion, Chopped
Grind ginger, garlic, green onions and green hot pepper to a paste. Reduce the chicken stock and soy sauce to 2 cups. Season with white pepper and add sesame oil. Thicken with cornstarch that has been dissolved with water. Heat the peanut oil until very hot.
Add the shrimp that have been lightly dusted in flour. Give shrimp 2-3 min. In the hot oil and add vegetables for another minute. Drain the oil by holding a lid over the shrimp and vegetables. Add the paste until lightly browned. Finish with a splash or two of white wine. Start with hot pan. Heat olive oil before adding shrimp.
1 tablespoon Garlic
1 tablespoon Green Onions
1 Chili, Green
3 cup Chicken Stock
1 cup Soy Sauce
2 teaspoon Sesame Oil
3 teaspoon Cornstarch
2 teaspoon Water
1 cup Peanut Oil
2 pound Shrimp
½ cup Flour
1 Green Pepper, Chopped
1 Red Pepper, Chopped
2 tablespoon White Wine
1 medium Onion, Chopped
Grind ginger, garlic, green onions and green hot pepper to a paste. Reduce the chicken stock and soy sauce to 2 cups. Season with white pepper and add sesame oil. Thicken with cornstarch that has been dissolved with water. Heat the peanut oil until very hot.
Add the shrimp that have been lightly dusted in flour. Give shrimp 2-3 min. In the hot oil and add vegetables for another minute. Drain the oil by holding a lid over the shrimp and vegetables. Add the paste until lightly browned. Finish with a splash or two of white wine. Start with hot pan. Heat olive oil before adding shrimp.