Ingredients
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1 lb fresh shrimp, shelled and deveined
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3 tablespoons cooking oil (total amount approximate)
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8 dried hot red chili peppers
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2 teaspoons minced garlic
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6 tablespoons soy sauce
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3 teaspoons sugar
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2 teaspoons dark sesame oil
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2 teaspoons Worcestershire sauce
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1 tablespoon rice wine (or other dry white wine)
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2 teaspoons cornstarch
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1/4 cup water
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1 carrot, sliced thinly
Instructions
- Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
- Stir together the cornstarch and water in a small dish and keep near the cooking area.
- Heat small amount of oil in wok or large skillet.
- Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
- Add a little oil to pan (if needed) and heat.
- Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
- Add the carrots and cook for 1- 1 1/2 minutes.
- Return the shrimp to the pan and toss with the carrots.
- Re-stir contents of seasoning bowl and add to pan.
- Quickly stir all ingredients.
- Re-stir the cornstarch and water slurry and add to the pan.
- Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
- Remove from heat and serve with steamed rice (if desired).