Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

18 lg SHRIMP,PEELED DEVEINED 1/2 c DICED ONION
SALT PEPPER TO TASTE 1 1/2 c SLICED WATER CHESTNUTS
1 EGG WHITE 1/2 c SLICED MUSHROOMS
1/2 ts CORNSTARCH CHOPPED SCALLIONS
2 c OIL HOT SAUCE
1 CLOVE GARLIC,CHOPPED

Marinate the shrimp in salt, pepper,egg white, cornstarch for 30
min. Heat wok hot dry. Add oil. When just beginning to smoke, add
shrimp, stirring quickly so that pieces separate. After 2 min.,drain
through colander or sieve, reserving 2-3 tbs. oil. Prepare the Hot
Sauce. Return reserved oil to wok. Add garlic onion, letting them
brown slightly. Add water chestnuts,mushrooms shrimp. Blend in Hot
Sauce flip contents of wok for 1-2 min. or until everything is hot.
Place on serving platter sprinkle w/ chopped scallions. Note:
Flipping wok is better than stir-frying since the food is not touched
in any way. (See recipe for Hot Sauce) Temperature(s): HOT Effort:
EASY Time: 00:35 Source: MING'S Comments: YORK ROAD; BALTIMORE
Comments: WINE: WAN FU

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