Chinese sauce recipe

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

Although ketchup is a commonplace American staple, this sauce is anything but mundane. Many people don’t realize that ketchup originated in Asia.

1 tablespoon dry sherry
1 tablespoon cider vinegar
4 tablespoons ketchup
1 teaspoon light or dark soy sauce
½ teaspoon salt
2 teaspoons sugar
1 teaspoon grated peeled gingerroot
1 pound medium shrimp, shelled
2 teaspoons cornstarch
2 teaspoons dry sherry
3 tablespoons canola, corn, or peanut oil
2 garlic cloves, crushed and peeled
1 slice unpeeled gingerroot, 1 X 1/8 inch
3 tablespoons thinly sliced scallions, green and white parts

1. Stir the sherry, vinegar, ketchup, soy sauce, salt, sugar, and gingerroot together in a bowl and set aside.

2. 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 cornstarch and sherry and stir to coat well. Set aside.

3. Pour the oil into a wok and place the pan over high heat. Add the garlic and gingerroot and push them around the pan until the oil is hot; they will sizzle. Stir the shrimp up again and turn it all into the hot oil. Stir-fry for 1 minute, or until the shrimp are opaque and pink. Pour the sauce mixture into the pan and stir until the shrimp are evenly coated. Sprinkle the minced scallions over the shrimp, mix with a couple of big turns of a spatula, and transfer to a platter. Discard the gingerroot and garlic if desired and serve immediately.