Ingredients
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1 egg white
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1 pinch salt
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1 pinch white pepper
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1 lb shrimp, peeled, deveined and tails removed
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1 tablespoon vegetable oil
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1/2 teaspoon rice wine
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1/4 cup sliced carrot
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1 pinch salt
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1 pinch white pepper
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1 pinch sugar
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1/2 cup water
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1/4 cup frozen green pea
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1 tablespoon cornstarch
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1 teaspoon garlic (or more)
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Instructions
- While the rice is cooking, make your marinade and marinate the shrimp.
- Just before beginning the cooking process, whisk corn starch into ½ cup of water.
- In a wok on high heat, combine oil, garlic, carrots, frozen peas and rice wine.
- When garlic becomes fragrant, add marinated shrimp, salt, pepper, sugar and water.
- Bring to a boil.
- Push shrimp towards the rim of the wok and add cornstarch mixture.
- Turn off heat.
- Pour egg into wok with a circular motion.
- Mix all ingredients in the wok.
- Serve on a bed of rice, which will take 45 minutes longer to cook than this dish.