Prep 20 mins
Cook 6 mins
A great combination of flavours and textures. A simple meal that will tingle your taste buds.
- 1 lb uncooked shrimp, peeled,deveined and butterflied
- 4 tablespoons dry sherry
- 1 tablespoon grated fresh ginger
- 1⁄2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1⁄4 teaspoon cayenne
- 2 tablespoons peanut oil
- 2 tablespoons chopped walnuts
- 1⁄2 lb stemmed cleaned spinach
- 2 medium red bell peppers, cut into 1 inch squares
- 2 cloves garlic, minced
- 8 green onions, cut diagonally into 1 inch long pieces
- 2 cups enough steamed jasmine rice, to serve 4
- Combine shrimp, 2 tblsps Sherry and grated ginger in large bowl.
- Combine, cover and refrigerate for 30 minutes.
- Mix remaining 2 tblsps Sherry, broth, soy, ketchup, cornstarch, vinegar, sugar sesame oil and cayenne pepper in small bowl.
- Heat 1 tblsp peanut oil in wok over high heat.
- Add walnuts and stir fry 1 minute, until fragrant and toasted.
- Transfer walnuts to plate with slotted spoon.
- Add spinach to wok and fry until just wilted, about 1 minute.
- Put spinach on a serving plate.
- Add 1 tblsp peanut oil, bell peppers and garlic to wok, stir fry 1 minute.
- Add shrimp mixture and onions and stir fry 1 minute longer.
- Stir in stock/sauce mixture.
- Cook sauce until clear and thick, about 2 minutes.
- Spoon sauce and shrimp over spinach.
- Sprinkle with walnuts and serve.
Wow, this was really delicious, give it a try! Since I didn't have any sesame oil, I used sunflower oil and grinded some sesame seets with it, worked out very well...
This was a very flavorful excellent dish. I did cut back on the peanut oil and added some baby bok choy to the mix simply because it needed used up. The walnuts were a nice crunchy touch. Thank you Evelyn for sharing the recipe.
Wonderful and a great way to make shrimp. I made it as directed except using mirin instead of the sherry. Thanks for sharing this keeper!