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Shrimp Shanghai

12 cup soy sauce
12 cup rye whiskey
14 teaspoon powdered ginger
1 garlic clove, finely minced
1 teaspoon sugar
12 cup chicken stock
2 lbs shrimp, shelled and deveined
4 tablespoons vegetable oil
1 cup green peas
8 water chestnuts, sliced
2 teaspoons cornstarch


Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl. Add shrimp and mix well. Cover and refrigerate for 1 hour. Drain shrimp, reserving marinade. Heat oil in a wok or large skillet over high heat. Add shrimp and stir-fry 2-3 minutes. Add peas and stir-fry 1 minute. Add water chestnuts and stir-fry 1 minute. Remove shrimp and keep warm. (Leave the vegetables in the pan. ). Mix cornstarch with enough cold water to form a thin paste. Stir into marinade. Pour marinade mixture into pan with the vegetables. Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy. Pour sauce over shrimp. Serve with rice and cherry tomatoes.

Source: www.food.com