Ingredients:
3 tablespoons soya sauce
1/4 cup water
3 tablespoons rice wine ( Dry Sherry will do. Not cooking Sherry)
2 tablespoons rice vinegar ( White Vinegar if you must)
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons sesame seeds
2 tablespoons peanut oil
1 lb shrimp, 30 count,peeled,devained
2 tablespoons peanut oil
4 cups broccoli, bite size florets
6 green onions, all white,some green,cut in 1 inch pieces
4 cloves garlic, minced
1 (8 ounce) cans sliced water chestnuts, drained
1 (15 ounce) cans baby corn, drained,cut into thirds
Directions:
Mix the sauce ingredients.
Set aside.
Heat the wok.
Toast Sesame Seeds’til golden. Set aside
Reheat wok. Add oil. Swirl to coat.
Add Shrimp. Stir fry 2 minutes, set aside.
Reheat wok. Add Oil, swirl to coat.
Add Broccili and green onions. Stir fry 2 minutes.
Add Garlic and water Chestnuts, stir fry 30 seconds more.
Push vegetables up the sides of the wok.
Stir the Sauce. Pour into the center of the wok.
Stir’til it gets bubbly and starts to thicken.
Add Shrimp and baby Corn, combine with broccili.
Heat through.
Top with toasted Sesame Seeds.
Serve with Jasnine or Basmati Rice.
Servings: 4-6
Time preparation: 30 min.
Time total: 50 min.