Chinese Spicy Shrimp Stir Fry Recipe admin | March 24, 2016 | Kitchen Recipes | 20 Comments Here is the link to the written instructions for this recipe: www.bellaonline.com/articles/art64531.asp Video Rating: / 5 Share this:Click to share on WhatsApp (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Share on Skype (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on Tumblr (Opens in new window)Click to email this to a friend (Opens in new window)Click to print (Opens in new window) Related Related Posts 3 Spanish Tapas Recipes || Cook Like A World Traveler 6 Comments | Mar 12, 2016 Potaje de garbanzos y acelgas. 23 Comments | Jul 11, 2016 Homemade Tuna Salad Sandwich Recipe – Laura Vitale – Laura in the Kitchen Episode 909 20 Comments | Oct 18, 2016 Bocadillos rapidos, delicioso wrap de jamon y queso en 5 minutos No Comments | Jan 17, 2017 About The Author admin 20 Comments jess_is_the_mess March 24, 2016 Reply will the dish still be as good if I don't add wine?? kenny Roberts March 24, 2016 Reply I use oyster sauce and chili/garlic sauce in mine fireside007 March 24, 2016 Reply Nice. . . YOU ~ ROCK ! ! Darz Peralta March 24, 2016 Reply that a lot of go ahead word Percy Brown March 24, 2016 Reply Go ahead and count the " go a heads" achmedlolol March 24, 2016 Reply I WANT IT!"! GIVE IT TO ME!!! keepitreal613 March 24, 2016 Reply Yum🍤🍤 PinkasBrown44 March 24, 2016 Reply I need to get myself one of those peelers for ginger. I usually lose one third of every piece I peel with a knife. 😀 I am struggling to find a shao hsing wine. Are there any subtitutes ? Would buying an expensive sake be an alternative or is it not worth it ? I was told the chinese rice wine is sweeter… Maybe chinese plum licor ?? Any suggestions anyone ? Chamz Uahindua March 24, 2016 Reply Looks really good. Need to try some Olox Hossono March 24, 2016 Reply Where broccoli anna chatram March 24, 2016 Reply can i use water instead of chickn broth? Marie Silva March 24, 2016 Reply Looks delish😋Gonna have to try this one but with garlic kabir bahouk March 24, 2016 Reply good job sweetheart Arvin Bindra March 24, 2016 Reply …and once it is cooked you can go ahead and eat. roberto abejar March 24, 2016 Reply lovely voice,, Ching Ching March 24, 2016 Reply 1 lb large frozen raw shrimp – deveined1 inch piece fresh ginger2 green onions1 red bell pepper1 green bell pepper2 to 3 cups peanut oil Marinade:1 tsp shao hsing wine1 tsp salt1 ½ tbsp cornstarch Prepare the Sauce:6 tbsp chicken broth1 tsp sugar½ tsp salt2 tbsp hot chili oil¼ cup ketchup1 tbsp cornstarch Defrost the shrimp by soaking them in cold water for about 15 to 20 minutes.While the shrimp are defrosting, prepare the vegetables. Peel the ginger and then grate it using a micro plane grater and set it aside.Rinse the green onions under cold running water and dry them with paper towels. Then cut about an inch from the tops of the greens and the very bottom of their bases and discard. Then cut the remaining stalks into small slices less than 1/8 inch thick and set these pieces aside.Cut the stems from the peppers. Then cut them in half and remove all of the seeds and inner white meat. Rinse the halves under cold running water and dry them with paper towels. Then cut them into thin strips, and then cut the strips in half. Set these pieces aside.Check to make sure the shrimp are thoroughly defrosted. Then drain them in a colander and remove all of their shells and tails. If the shrimp still have the vein in them, remove that as well.Once the shrimp are shelled, add the marinade in steps. First add the wine and salt and mix it in thoroughly. Then slowly add in the cornstarch, using your hand to make sure that it coats each piece. Let the shrimp marinate in the refrigerator for about an hour. Then take them out and let them marinate at room temperature for 20 to 30 minutes.While the shrimp marinate, prepare the sauce. Mix together the chicken broth, sugar and salt, and stir until the sugar and salt are slightly dissolved. Then add in the hot chili oil and ketchup. Stir and set the sauce aside.Mix the cornstarch with just a little water to dissolve and set it aside.Once the shrimp marinate, heat the peanut oil on high.When the oil is hot add the shrimp and cook them just until they turn pink about a minute. Then remove them with a slotted spoon and place them on a plate lined with paper towels.After all the shrimp are cooked, remove all of the oil except for 1½ tablespoons and heat it on high.Once the oil is hot, add the ginger and green onion and stir fry for about 30 seconds.Add the red and green peppers and stir fry for 1 minute.Then add the sauce and stir until it is thoroughly mixed with the peppers. Then return the shrimp to the wok and add the cornstarch mixture stirring until the sauce thickens and coats the shrimp.Then remove it from the heat and serve. This can be served with fried rice or white rice. don'tdoname March 24, 2016 Reply marry me..?? myles hoggans March 24, 2016 Reply i did"t know pepper have meat lol Comrade March 24, 2016 Reply Will this recipe workout if i use chopped garlic instead of ginger? Dalip Chand March 24, 2016 Reply good video but I believe you missed out garlic Add a Comment Cancel reply Your email address will not be published.Comment:*Name:* Email Address:* Website: Notify me of follow-up comments by email. Notify me of new posts by email.