Total Time
25mins
Prep 15 mins
Cook 10 mins

Recipe taken from Wok With Yan published in 1981 Stephen Yan is a chef from Burnaby, B.C., Canada . I doubled the sauce and the ingredient amounts reflect this change. We really enjoyed the taste.

Ingredients Nutrition

Directions

  1. Marinate shrimps with 1/2 teaspoons salt and 1 teaspoons tapioca starch or cornstarch for 10 minutes.
  2. Heat wok, add 1 tablespoons peanut oil and brown ginger, garlic; then add shrimps and saute for 2 minutes at light heat. Sprinkle with 1 tablespoons rice wine or dry sherry. Remove and set aside.
  3. Once more, heat wok and add 1 tablespoon peanut oil. Stir fry all vegetables. Return shrimps to wok.
  4. Add sauce and cook until boiling and thickened.
  5. Serve over rice or your choice of chinese noodles.

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