Hot and Sour Shrimp with Watercress and Walnuts - shrimp

Method

• Spinach would be an excellent substitution for the watercress that the recipe calls for.
• Any kind of nut could be used instead of walnuts.
• And rice of course.
• A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with red bell peppers and green onions.
• Watercress makes a colorful bed for the shrimp.
• Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.
• Cover and refrigerate for 30 minutes.
• Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, ketchup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.
• Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat.
• Add walnuts and stir-fry for 1 minute.
• Transfer walnuts to plate using slotted spoon.
• Add watercress to wok and stir-fry until just wilted, about 1 minute.
• Divide watercress among plates.
• Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute.
• Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute.
• Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.
• Spoon sauce and shrimp over watercress.
• Sprinkle with walnuts and serve.
• NOTE: I used Jufran sauce rather than ketchup.
• Jufran is a Philippino sauce that's looks and tastes much like ketchup.
• It's made from bananas and other stuff, however and has a more complex and interesting taste.
• I use it in place of ketchup in many recipes as well as on hamburgers, hot dogs and corn dogs.
• It comes in both mild and hot forms.
• The mild is not too hot++somewhat like a spicy ketchup.
• The hot stuff is much hotter, although not intolerably so.
• If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out.
• Makes four servings; about 265 calories per serving.
• Bon Appetit, February, 1991.
• Posted by Stephen Ceideburg; January 20 1991.