Mongolian Shrimp
Ingredients
2lbs raw shrimp (peeled and deveined with tails removed)
vegetable oil (for frying)
1 teaspoon fresh ginger (minced)
1 tablespoon fresh garlic (minced)
½ teaspoon crushed red pepper flakes
A ½ cup of soy sauce
The ½ cup of water
½ cup brown sugar
2 tablespoons of rice wine
½ cup green onions (sliced)
Directions
In a large bowl or sealable bag, toss the shrimp with cornstarch.
In a large wok or skillet heat oil over medium-high heat. Add green onions and stir fry for 1 minute. Remove from the wok and set aside.
Add a little more oil if needed. Add shrimp and stir-fry in batches (adding more oil if needed), until the shrimp have turned opaque and is fully cooked. The shrimp should take about 5 minutes per batch to cook. Remove from the wok and set aside.
Add a little more oil to the wok, add garlic, ginger and red pepper flakes and stir-fry until fragrant (about 15 seconds), be careful not to burn them.
Add water, soy sauce, rice wine, and brown sugar.
Stir until the sugar dissolves. Bring to a boil, reduce heat to low and simmer stirring constantly for about 5-6 minutes.
In a large bowl toss the cooked shrimp with the sauce and green onions.
Serve with rice.
