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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 Fresh Shrimp
Product nutrition and information
 Quantity Ingredients Est.Price
  Roland Sherry Cooking Wine - $2.49/ea
  Ginger Root - $2.99/ea Save! 2 for $5.00
  Scallions - $1.99/ea
 5.5oz, Farm Fresh, bunch
Earliest Delivery Thu 3/05
All-Natural Farm-Raised Shrimp, Cleaned, Medium - $12.99/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
  Sides in a Snap Steamed Jasmine Rice - $2.99/ea
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