Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

18 lg Shrimp, peeled deveined
Salt pepper; to taste
1 Egg white
1/2 ts Cornstarch
2 c Oil
1 Garlic clove; chopped
1/2 c Diced onion
1 1/2 c Sliced water chestnuts
1/2 c Sliced mushrooms
Chopped scallions
Hot sauce (see recipe)

Marinate the shrimp in salt, pepper, egg white, cornstarch for 30
minutes. Heat wok hot dry. Add oil. When just beginning to smoke,
add shrimp, stirring quickly so that pieces separate. After 2
minutes, 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 minutes or
until everything is hot. Place on serving platter sprinkle with
chopped scallions.

Note: Flipping wok is better than stir-frying since the food is not
touched in any way.

Temperature(s): HOT Effort: EASY Time: 00:35 Source: MING'S Comments:
YORK ROAD; BALTIMORE Comments: WINE: WAN FU

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