The clean flavors of this dish really let the shrimp shine - so good with a side of snow peas. Serve over rice.
Yield: 4 servings
Remember, shrimp cooks very quickly, so have your rice almost done before you put the shrimp into the oil.
Clean shrimp, if you haven't bought shelled and deveined shrimp from the fish guy. (Pull the shells off and use a sharp knife to pull out the vein that goes down the outside of the shrimp.) Place shrimp in medium bowl.
To the shrimp, add ginger, cornstarch, salt, garlic, and chicken stock. Toss to combine. (For the ginger, I used half a packet of the ginger that comes with a tray of California rolls at the sushi bar at Wegman's - we always use the wasabi, but almost never use the ginger.)
In a large skillet or wok, heat oil to very hot. (Dip your spatula into the shrimp then into the oil - it should sizzle.) Pour the shrimp into the oil. Toss the shrimp in the oil, stirring it almost constantly.
When they are done, the shrimp will be opaque: white and pink. Transfer to a platter and serve immediately with rice.
Chopped scallions make a nice garnish if you've got 'em.
Submitted by Gretchen Grant Contributed on: and modified on Sunday March 13th, 2011