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Ingredients |
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1 1/2 lb |
Shrimp, peeled, deveined |
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1 tb |
Oil, sesame |
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2 |
Egg white |
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1/4 c |
Cornstarch |
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1 pk |
Noodles, rice |
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1/4 c |
Oil, peanut |
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2 oz |
Mushrooms, straw |
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Salt (to taste) |
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White pepper (to taste) |
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1/4 c |
Onions, green, minced |
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1 ts |
Garlic, minced |
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1 ts |
Ginger, minced |
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3 tb |
Wine, rice OR |
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3 tb |
Sherry |
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1/4 c |
Stock, chicken |
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1 ts |
Sugar |
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Oil, for deep frying |
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Instructions |
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1.
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Work the shrimp with sesame oil, unbeaten egg white and half of the cornstarch. Let stand for 30 minutes or longer.
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2.
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Heat the deep-frying oil almost to smoking and add rice noodles. When they puff, remove and drain.
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3.
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Heat peanut oil in a wok and stir-fry the shrimp briefly.
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4.
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Add mushrooms. Cook and toss, then season to taste with salt and white pepper.
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5.
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Add beaten egg white, toss and remove shrimp and mushrooms.
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6.
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Add green onions, ginger, garlic, wine, stock, sugar and remaining cornstarch. Toss and cook for 30 seconds.
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7.
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Add shrimp and mushrooms and heat through.
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Serve on noodles.
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