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Stir-Fried Shrimp With Ginger And Garlic

1/4 cup dry white wine
2 tablespoons soy sauce
1 teaspoon vinegar
Pinch sugar
1 pound shrimp or prawns, peeled and deveined
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons minced green onion
2 tablespoons peanut oil

Combine wine, soy sauce, vinegar and sugar in bowl large enough to marinate the shrimp. Stir to dissolve the sugar. Toss shrimp in marinade and set aside for 20 minutes or so.

Combine ginger, garlic and green onion in another bowl and set aside.

Remove shrimp from marinade and drain well, reserving marinade. Heat wok or large skillet over medium-high heat. When pan is hot, add peanut oil in a thin stream around pan and let it run into center. Add ginger-garlic-green onion mixture to pan, adjust heat so mixture sizzles. Stir-fry until very fragrant, about 30 seconds. Add drained shrimp and stir-fry until they begin to become firm, about 30 seconds. Pour in marinade; stir and cook until liquid is nearly evaporated. If shrimp need a little more cooking, add a tablespoonful or two of water; cook until it nearly evaporates and shrimp are tender. Transfer shrimp to serving dish and serve immediately. Serves 4 to 6.

Thursday, January 18, 2001

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