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Dry-fried shrimp with ginger
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Fried, Ginger, Herbs & Spices, Seafood, Shrimp |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| tbsp | Peanut oil | | 2
| lbs | Cleaned, unshelled shrimp | | 2
| tbsp | Minced garlic | | 1
| tsp | Minced fresh ginger root | | 4
| tbsp | Coarsely chopped scallions | | 2
| tbsp | Chinese rice wine, or: | | | - Dry sherry | | 2
| tbsp | Light soy sauce | | 1/2
| tsp | Dark soy sauce | | 1
| pinch | Salt | | 1/4
| cup | Chicken broth |
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Procedures:
| 1 | Heat a wok over a high flame. | | 2 | Add the oil, and when it is hot, stir-fry the shrimp quickly until they turn pink. | | 3 | Add the remaining ingredients. | | 4 | Continue stirring until the shrimp are cooked (about 3 minutes). | | 5 | Ken hom prodigy guest chefs cookbook |
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