I've had this recipe many times, varying the vegetable with my mood and with what I had on hand. A little hot oil added to the dish is also a nice touch. Adapted from a recipe by Rose Cheng. In the posted pic, I was in the mood for even more vegetables, so I doubled the sauce when I added those (very easy to do). In that one, besides the carrots, I also used shiitake mushrooms, scallions, bok choy, and bean sprouts. Use whatever types and amounts of veggies you like, just cook them crisp-tender.
- 1 lb fresh shrimp, shelled and deveined
- 3 tablespoons cooking oil (total amount approximate)
- 8 dried hot red chili peppers
- 2 teaspoons minced garlic
- 1 carrot, sliced thinly
For Seasoning Sauce
- 6 tablespoons soy sauce
- 3 teaspoons sugar
- 2 teaspoons dark sesame oil
- 2 teaspoons Worcestershire sauce
- 1 tablespoon rice wine (or other dry white wine)
- 2 teaspoons cornstarch
- 1⁄4 cup water
- 3 -4 cups hot steamed rice (optional)
- 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).