Shrimp and Broccoli with Wine Sauce
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INGREDIENTS 16 medium shrimp, shelled and cleaned
3 egg whites, lightly beaten
2 tablespoons cornstarch
3 broccoli stems, cut into 1-1/2-inch florets
2 to 3 cups of oil
1 tablespoon vinegar
1 tablespoon chopped garlic
1 tablespoon chopped green onion
3 tablespoons sherry
3 tablespoons sugar
1/2 tablespoon salt
1 tablespoon cornstarch dissolved in 2 tablespoons water
1/2 teaspoon white pepper
Dash of sesame oilMix the shrimp with the egg whites and cornstarch.
Stir-fry the shrimp with the broccoli in a wok with hot oil for about 4 to 5 minutes over fairly low heat (200 to 250 degrees). Enough oil should be in the wok to cover the shrimp.
Remove the shrimp and broccoli and pour off all but 1 tablespoon of the oil. Return the shrimp and broccoli to the wok and add the remaining ingredients. Stir-fry until hot.
NOTE - Mixing the shrimp with the egg whites tenderizes the shrimp. In preparing the dish, be careful that the oil does not get too hot. If it does, the shrimp will become crisp - something you don't want.