Total Time
Prep 5 mins
Cook 32 mins

Ingredients Nutrition


  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.


Most Helpful

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

Andre! August 03, 2005

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