Shrimp Shanghai

Adapted from Morey Amsterdam's Benny Cooker Crock Book. Although the title comes from a joke from Amsterdam's night club act, the recipes are all genuine. Prep time is marinating time.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1⁄2 cup soy sauce
• 1⁄2 cup  rye whiskey
• 1⁄4 teaspoon powdered ginger
• 1  garlic clove, finely minced
• 1  teaspoon sugar
• 1⁄2 cup  chicken stock
• 2  lbs shrimp, shelled and deveined
• 4  tablespoons  vegetable oil
• 1  cup green peas
• 8  water chestnuts, sliced
• 2  teaspoons cornstarch
•  water

Directions

1. Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl.
2. Add shrimp and mix well.
3. Cover and refrigerate for 1 hour.
4. Drain shrimp, reserving marinade.
5. Heat oil in a wok or large skillet over high heat.
6. Add shrimp and stir-fry 2-3 minutes.
7. Add peas and stir-fry 1 minute.
8. Add water chestnuts and stir-fry 1 minute.
9. Remove shrimp and keep warm. (Leave the vegetables in the pan.).
10. Mix cornstarch with enough cold water to form a thin paste.
11. Stir into marinade.
12. Pour marinade mixture into pan with the vegetables.
13. Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy.
14. Pour sauce over shrimp.
15. Serve with rice and cherry tomatoes.