INGREDIENTS
3
tablespoons hoisin sauce
1/2
to 1 teaspoon chili paste
3/4
lb. shelled, deveined, uncooked medium shrimp
1/2
teaspoon grated gingerroot
1/4
cup dry-roasted salted peanuts
DIRECTIONS
1
In small bowl, combine hoisin sauce, sherry, sugar and chili paste; mix well. Set aside.
2
In medium bowl, combine egg white and cornstarch; beat well. Add shrimp; mix well to coat.
3
Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp mixture, gingerroot and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Add sauce mixture; cook and stir 1 to 2 minutes or until shrimp are well coated. Stir in peanuts.
High Altitude (3500-6500 ft)
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