MING SHRIMP WITH HOT SAUCE B1

      Title: MING SHRIMP WITH HOT SAUCE B1
  Categories: Chinese, Fish, Main dish
       Yield: 6 Servings
  
      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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