Stir-frying fits into the seriously simple cooking style, as long as you have ingredients prepared ahead. The secret to the great ginger flavor here is to stir-fry part of the minced ginger and then add the remaining ginger right at the end with the sauce ingredients. Chinese wine, enjoyed like sake is in Japan, varies in quality; Shaoxing is quite good. Serve with steamed white rice. From “Seriously Simple: Easy Recipes for Creative Cooks,” serves 4-6.
Ingredients
1 tablespoon cornstarch
2 tablespoons soy sauce
2 teaspoons Asian sesame oil
2 tablespoons minced fresh ginger, divided use
2 pounds large shrimp, shelled and deveined.
1/4 cup dry sherry or Shaoxing rice wine
2 tablespoons soy sauce
2 teaspoons sugar
2 scallions, white and light green parts only, thinly sliced
1/4 cup water
3 tablespoons peanut oil
1/2 pound snow peas, cleaned
1 tablespoon minced fresh ginger
Dash of chile oil
Steamed white rice, prepared according to instructions for 4-6.
Directions
To make the marinade for shrimp, combine cornstarch, soy sauce, sesame oil and 1 tablespoon ginger in a medium bowl. Stir to blend. Add shrimp and stir to coat evenly with the marinade. Refrigerate for 10 minutes.
To make the sauce, combine sherry (or rice wine), soy sauce, sugar, scallions and water. Stir to blend and set aside.
In a wok or large skillet, heat peanut oil over high heat. Add shrimp, snow peas and 1 tablespoon of the minced ginger. Toss rapidly every 15-20 seconds, pushing shrimp up onto the sides of the pan for maximum contact, for 1-2 minutes, or until shrimp are evenly pink.
Add sauce, remaining ginger and chile oil and cook another minute or until the sauce is slightly thicked. Serve immediately over steamed rice.
