| Ingredients A |
|
 |
| 2-3 |
|
Broccoli Crowns
|
| |
|
|
| Ingredients B |
|
| 1 |
lb. |
Shrimp (peeled and deveined) |
| 1 |
Tbs. |
White Wine |
| 1 |
tsp. |
Salt |
| 2 |
tsp. |
Corn Starch |
| |
Dash |
Pepper (or white pepper) |
| 1 |
Tbs. |
Oil |
| |
|
|
| Ingredients C |
|
| 1 |
Tbs. |
Oil |
| 1 |
tsp. |
Salt |
| |
|
|
|
Ingredients D
|
|
| 2 |
Tbs. |
Oil |
| 4-5 |
Slices |
Ginger |
| 1 |
tsp. |
Salt |
| |
Dash |
Pepper (or white pepper-optional) |
- Marinate shrimp in Ingredients B except oil and set aside.
- Clean and cut apart broccoli.
- Boil Water in a 4-5 Qt. pot. Add Ingredients C in the boiling water then add broccoli. When water boils again (about 1-2 minutes later), remove broccoli from boiling water, drain, and set aside.
- Before stir-frying, add 1 Tbs. oil to marinated shrimp and mix with chopsticks to allow oil to coat the shrimp.
- Pour 2 Tbs. oil and add ginger in the wok, and then stir fry shrimp until cooked. Remove shrimp from wok and place them in a bowl.
- Use remaining oil in the wok, and stir fry Broccoli and add salt and pepper to taste. Stir in cooked shrimp, and stir fry for another 2 minutes or so. Then remove from heat and serve.
This dish is delicious when served over rice.