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Categories:
chicken soy sauce Hsing rice wine sugar cornstarch ginger garlic Serrano chiles shrimp salt peanut oil red bell pepper generous scallions cilantro
Viewed: 42 - Published at: 2 years agoIngredients
- 1/2 cup chicken or vegetable broth
- 1 tablespoon soy sauce (more to taste)
- 2 tablespoons Shao Hsing rice wine or dry sherry
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 1 jalapeno or serrano chiles, minced
- 3/4 to 1 pound medium shrimp, shelled and deveined
- Salt to taste
- 2 tablespoons peanut oil or canola oil
- 1 large red bell pepper, cut in 2-inch julienne
- 1 generous bunch amaranth (about 3/4 pound), stemmed and washed, or 1 generous bunch beet greens, stemmed, washed and roughly chopped (about 8 cups greens)
- 1 bunch scallions, white and light green parts only, cut in half lengthwise and cut in 1-inch lengths
- 1/2 cup chopped cilantro
Method
- Combine the broth, 2 teaspoons of the soy sauce, and 1 tablespoon of the rice wine or sherry and sugar in a small bowl.
- Combine the garlic, 1 tablespoon of the ginger, and the minced chiles in another bowl.
- Have all of your ingredients within reach of your wok or pan.
- In a medium bowl combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry, and 1 tablespoon of the ginger.
- Stir together well.
- Lightly salt the shrimp and toss with the cornstarch mixture until coated.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
- Add in the oil by pouring it on the sides of the pan and swirling the pan.
- Add the garlic, ginger and chiles and stir-fry for no more than 10 seconds.
- Add the red pepper and stir-fry for 1 minute.
- Add the shrimp with any liquid in the bowl and stir-fry for 2 to 3 minutes, until pink and opaque.
- Add the amaranth (or beet greens) and scallions, stir-fry for about 30 seconds, add the broth mixture and stir-fry for 1 minute, or until the greens have wilted.
- Add the cilantro and stir-fry for another 30 seconds.
- Remove from the heat and serve with rice or noodles, red rice being my first choice.
