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    from "New York Cookbook" by Molly O'Neill

    Elaine Louie recommends cooking this dish in two batches in an ordinary-size wok. Overloading the wok will cause the food to steam rather than fry. Serve this with boiled rice and cucumber salad. This recipe was adapted from Chinese Home Cooking, a pamphlet written by Elaine Louie and Julia Chang Bloch and published by The Organization of Chinese American Women.

    Serves 4 to 6

    2 tablespoons soy sauce
    2 tablespoons Scotch whiskey or dry sherry
    2 teaspoons sugar
    4 tablespoons vegetable oil
    6 slices fresh ginger (1/4 inch thick), lightly smashed
    2 bunches scallions, or 1 bunch Chinese or Western Chives, trimmed and cut into 2-inch lengths
    2 pounds medium shrimp, rinsed and patted dry
    Cooked rice, for serving

    Print recipe

    1. In a small bowl, mix together the soy, whisky, and sugar. Set aside.
    2. In a wok, heat 2 tablespoons of the oil until very hot. Add 3 of the ginger slices and stir-fry for 1minute. Add half of the scallions, half of the shrimp, and half of the soy mixture and stir-fry rapidly until the shrimp turn pink, 3 to 5 minutes. Remove to a warm platter, discarding the ginger.
    3. Return the wok to the heat and warm the remaining 2 tablespoons oil until very hot. Add the remaining ginger, shrimp, scallions, and soy mixture and stir-fry as before. Add to the previously cooked shrimp and mix. Serve over cooked rice.

    Use Rock Shrimp Use Fresh Shrimp
    Product nutrition and information
     Quantity Ingredients Est.Price
      Roland Sherry Cooking Wine - $2.49/ea
      Ginger Root - $3.99/ea
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
    Medium Farm-Raised Shrimp, Cleaned - $11.99/lb
    You May Already Have
      Yamasa Soy Sauce, Naturally Brewed - $2.39/ea
      Domino Granulated White Sugar - $2.49/ea
     2lb box
      Mazola Right Blend Cooking Oil - $6.59/ea plus tax
      Sides in a Snap Steamed Jasmine Rice - $2.99/ea Save! 2 for $4.50
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