Cantonese-Style Stir-Fried Shrimp

Name: Cantonese-Style Stir-Fried Shrimp
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 pound, jumbo shrimp (21 to 25 count), peeled and deveined; 1 tablespoon, dry sherry; 2 teaspoons, soy sauce; 2 - 3 , scallions, white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved; 2 medium cloves, garlic, minced (about 2 teaspoons); 1/2 inch piece, fresh ginger, peeled and minced (about 2 teaspoons); 1/2 cup, simplest shrimp broth (see below) or water; 2 teaspoons, toasted sesame oil; 2 teaspoons, oyster sauce; 1 teaspoon, granulated sugar; 1 teaspoon, cornstarch; 2 tablespoons, peanut oil or vegetable oil; 3 ounces, ground pork, broken into rough 1-inch pieces; 2 , large egg whites; , shells from jumbo shrimp (one pound), 21 to 25 count; 3/4 cup, cold water; 1/4 teaspoon, ground white pepper or ground black pepper

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Appears in Cook's Illustrated January/February 2001

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

When developing our shrimp stir-fry, we discovered a few tricks for obtaining perfectly cooked shrimp in a flavorful, lightly thickened sauce: partially butterflying large shrimp (accomplished by deveining) and then cooking them for a mere ...

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