Total Time
37mins
Prep 5 mins
Cook 32 mins

Ingredients Nutrition

Directions

  1. Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.
  2. Cover and refrigerate for 30 minutes.
  3. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.
  4. Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat.
  5. Add walnuts and stir-fry for 1 minute.
  6. Transfer walnuts to plate using slotted spoon.
  7. Add watercress to wok and stir-fry until just wilted, about 1 minute.
  8. Divide watercress among plates.
  9. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute.
  10. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute.
  11. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.
  12. Spoon sauce and shrimp over watercress.
  13. Sprinkle with walnuts and serve.

Reviews

(2)
Most Helpful

Can't wait to try this recipe. Everything sounds perfect for shrimp lovers!

Andre! August 03, 2005

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