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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

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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.

Buy The Ingredients Use Fresh Shrimp
Product nutrition and information
 Quantity Ingredients Est.Price
  Roland Sherry Cooking Wine - $2.49/ea
 12.9fl oz
  Ginger Root - $2.99/ea
  Ocean Mist Farms Scallions - $1.99/ea Save! 2 for $3.00
All-Natural Farm-Raised Shrimp, Cleaned, Medium - $12.99/lb
You May Already Have
  Yamasa Soy Sauce, Naturally Brewed - $2.49/ea
 10fl oz
  Domino Granulated White Sugar - $2.49/ea
  Wesson Vegetable Oil - $3.99/ea
 24fl oz
  Sides in a Snap Steamed Jasmine Rice - $3.49/ea
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