Feb/March Recipe Challenge:
1 lb raw shrimp, shelled & deveined
1 cup peanut oil
1/2 cup julienned bamboo shoots
1/2 cup thinly sliced green onions (white and green parts)
1/4 tsp minced fresh ginger root
3 to 4 cloves Twenty Pepper Garlic, minced
1/4 tsp Dave's Gourmet Garlic Chile Sauce
2 Tbs sugar
1/2 cup ketchup
1 Tbs soy sauce
3 Tbs Busha Browne's Spicy Hot Pepper Sherry
1 Tbs toasted sesame seeds
3 Tbs water
1 Tbs cornstarch
In a small bowl, combine the bamboo shoots, green onions, ginger, Twenty Pepper Garlic, and Dave's Gourmet Garlic Chile Sauce. In another small bowl, stir together the ketchup, sugar, Busha Browne's Spicy Hot Pepper Sherry, soy sauce and sesame seeds. Mix the water and cornstarch in a mug or another small bowl, stirring well (I use a small jar with a tight lid so I can shake vigorously to combine).
Heat the peanut oil in a wok or large skillet to 400 degrees. While the oil is heating, place a large strainer over a bowl (for draining the cooked shrimp and reserving the oil). When the oil reaches 400 degrees, carefully add the shrimp and stir-fry until cooked, about 2 minutes. Carefully pour the cooked shrimp and oil into the strainer to drain. Set the strainer with the shrimp aside, and spoon out 2 Tbs of the strained oil back into the wok or skillet. Heat those 2 Tbs of oil until hot (when a piece of green onion sizzles when dropped in). Add the bamboo shoot mixture from the first bowl and stir-fry for 1 minute. Add the drained shrimp and stir-fry for half a minute, then pour in the ketchup mixture from the second bowl. Stir well to blend and stir-fry for another 30 seconds. Re-stir (or shake) the cornstarch & water mixture and pour into the wok or skillet, stirring to combine. Continue to cook and stir until the sauce is thickened. Remove from heat, and serve with white rice or Asian noodles. Serves 4.
PS: submit your favorite recipes to our Feb/March Recipe Challenge, and receive coupons for your favorite Carolina Sauce Company products!