Hot and Sour Shrimp

Ingredients:

• 1lb large uncooked shrimp, peeled, deveined, tail on
• 4tbl dry sherry
• 1tbl grated, peeled fresh ginger
• 1/2cup chicken stock
• 2tbl soy sauce or tamari
• 2tbl ketchup
• 1tbl cornstarch
• 3tbl rice vinegar
• Cayenne pepper, to taste
• 3tbl vegetable oil
• 2tbl cashews, chopped
• 1bn watercress, trimmed
• 1 red pepper, cut into 1-inch cubes
• 1 yellow pepper, cut into 1-inch cubes
• 2clv garlic, minced
• 8 green onions, cut diagonally into 1-inch long pieces
• steamed rice, for serving

Procedures:

• Combine the shrimp, 2 tbsp. of sherry and ginger in a large bowl.
• Cover and refrigerate for 30 minutes.
• Mix the remaining 2 tbsp. of sherry, soy sauce, chicken stock, ketchup, cornstarch, rice vinegar and cayenne pepper in a small bowl.
• Heat 2 tbsp. of vegetable oil in a large saute pan over high heat.
• Add shrimp and stir fry until they just start to curl.
• Add the watercress and toss for 1 minute, just to wilt.
• Transfer shrimp and watercress to the serving plate.
• In the same saute pan over high heat, add the remaining 1 tbsp. of vegetable oil.
• Add red and yellow peppers and garlic to pan and stir fry until peppers are just slightly soft, about 1 minute.
• Stir sherry and vinegar mixture and add to the pan.
• Cook for 2 minutes or until sauce comes to a boil and sauce is clear and thick, stirring frequently.
• Stir in green onions.
• Spoon vegetables and sauce over shrimp and watercress.
• Sprinkle with cashews.
• Serve with steamed rice.

Via: fooddownunder dot com