Hot and Sour Shrimp with Watercress and Walnuts
Bon Appetit February 1991
A light marinade of Sherry and ginger flavors the shrimp, which are stir fried with red bell pepper and green onions. Watercress makes a colorful bed for the shrimp.
Serve with Ginger Poached Spiced Pears for Dessert
- 1 lb large uncooked shrimp, peeled deveined and butterflied
- 4 tbsp dry Sherry
- 1 tbsp grated peeled fresh ginger
- 1/2 cup chicken stock or canned broth
- 2 tbsp soy sauce
- 2 tbsp catsup
- 1 tbsp cornstarch
- 1 tbsp rice vinegar or white wine vinegar
- 1 tbsp sugar
- 1 tsp oriental sesame oil
- 1/4 tsp cayenne pepper
- 6 tsp peanut oil
- 2 tbsp chopped walnuts
- 3 bunches watercress, trimmed
- 2 medium red bell peppers, cut into 1 inch squares
- 2 garlic cloves, minced
- 8 green onions, cut diagonally into 1 inch long pieces
Combine shrimp, 2 tbsp Sherry and grated ginger in large bowl. Cover and refrigerate for 30 minutes. Mix remaining 2 tbsp Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.
Heat 2 tsp peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir fry 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 tsp peanut oil, bell pepper and garlic to wok and stir fry 1 minute. Add remaining 2 tsp peanut oil, shrimp mixture and onions and stir fry 1 minute. Stir stock mixture, add to the wok and cook sauce until clear and thick, stirring frequently, 2 minutes.
Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.