Chinese pork recipe

How to Prepare / Make / Cook - ?Chinese pork recipe

There is no soy sauce to darken the clear white sauce in this shanghai dish. That’s why the shrimp are described as crystal. The original recipe calls for deep-frying the shrimp, but I prefer this version.

1 pound medium shrimp, shelled
¼ teaspoon grated peeled gingerroot
1 teaspoon dry sherry
1 teaspoon cornstarch
1 scant teaspoon salt
1 scallion, green and white parts, cut into 2 inch pieces
4 tablespoons canola, corn, or peanut oil

1. Cut a slit along the back of the shrimp and pull out and discard the vein. Rinse the shrimp in cold water, drain and place in a bowl. Add the gingerroot, sherry, cornstarch, and salt. Stir until the shrimp is well coated, then mix in the scallions. Set aside.

2. Heat the oil in a wok or stir-fry pan over high heat until hot but not smoking. Test by dipping a spatula into the shrimp and then into the oil; it should sizzle. Stir up the shrimp mixture again and pour it all into the hot oil. Stir briskly until the shrimp turn opaque, about 1 to 2 minutes. Transfer the shrimp to a platter with a slotted spoon. Discard the scallion if desired. Serve immediately.