Crystal Wrap II

Crystal Wrap II
Crystal Wrap II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3/4

    pound medium-size raw shrimp peeled, deveined, and diced

  • 6

    dried black mushrooms

  • 2

    tablespoons vegetable oil

  • 1

    teaspoon minced fresh ginger

  • 1

    small carrot diced

  • 1/2

    cup chicken broth

  • 1/2

    small zucchini diced

  • 1/2

    cup diced water chestnuts

  • 2

    green onions, including tops thinly sliced

  • 2

    tablespoons soy sauce

  • 1/8

    teaspoon freshly-ground white pepper

  • 1/2

    teaspoon cornstarch mixed with

  • 1

    teaspoon water

  • 1/2

    cup toasted pine nuts (or coarsely chopped peanuts)

  • 1/4

    cup hoisin sauce

  • 8

    iceberg lettuce leaves

  • MARINADE:

  • 1

    tablespoon Shao Hsing wine or dry sherry

  • 1

    teaspoon cornstarch

  • 1/4

    teaspoon salt

Directions

Combine marinade ingredients in a medium bowl. Add shrimp and stir to coat. Set aside for 30 minutes. Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems and dice caps. Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 5 seconds. Add shrimp and stir-fry for 1 1/2 minutes or until shrimp turn pink. Remove shrimp from wok. Add mushrooms, carrot and broth and cook for 1 minute. Add zucchini, water chestnuts and green onions and cook for 1 1/2 minutes or until zucchini is crisp-tender. Return shrimp to wok and add soy sauce and pepper. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Stir in pine nuts. Transfer to a serving platter. To eat, spread a little hoisin sauce on a lettuce leaf, spoon in some shrimp mixture, wrap lettuce around filling and eat out of hand. This recipe yields 8 wraps.

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