Albert Wong's Shrimp With Diced Vegetables (Har Shuon)
chinese, fish, vegetables
----AMERICAN MEASUREMENTS----
1 large head lettuce
4 tablespoon cornstarch
2 tablespoon cold water
3 cup dragon i stir-fry sauce*
1/2 cup hoisin sauce
1 tablespoon dark sesame oil
1 teaspoon white pepper
2 tablespoon soy sauce
1/4 cup vegetable oil
3 cloves garlic; chopped
1 1/2 lb peeled shrimp (40-50 count)
8 oz can water chestnuts; diced
2 cup diced celery
8 oz can straw mushrooms; chopped
1 cup frozen green peas
1 cup frozen diced carrots
1 cup chopped onion
1/2 cup chopped fresh cilantro
1/2 cup diced green bell pepper
* Dragon I, named after a restaurant once located in Portland's Chinatown, is Albert Wong's own sauce. While it is not yet available in retail sizes, you can find it in half-gallon containers at Anzen and other Asian markets in Portland. Or, substitute any commercial stir-fry sauce.
This dish can be served as an appetizer or a main course.
DIRECTIONS: Gently break lettuce into separate leaves. Use the larger leaves to line a 10 or 12-inch shallow bowl or plate. Cut the remaining leaves into a spoon shape (4 to 5 inches long) for individual servings; set aside.
Put cornstarch in an 8-cup container, add the cold water and mix until smooth. Add the stir-fry sauce, hoisin sauce, sesame oil, white pepper and soy sauce; set aside.
Heat vegetable oil in wok or large skillet for 30 seconds on medium-high heat. Add chopped garlic, stir, then add peeled shrimp; stir-fry until shrimp are cooked, 2 to 3 minutes. Remove shrimp and put in empty bowl. Set this aside.
Turn burner to high. Add water chestnuts, celery, mushrooms, peas, carrots, onion, cilantro and bell pepper, stir-fry for 2 minutes, then pour in the sauce. Cook until sauce comes to a boil. If mixture is watery, add a bit more cornstarch mixed with cold water. Add cooked shrimp to the wok. Mix contents well and place in lettuce-lined bowl. Serve on smaller portions of lettuce on individual plates.
Makes 8 servings
Per serving: Calories: 366 (20% protein, 54% carbohydrate, 25% fat) Protein: 18 grams Total fat: 10 grams Saturated fat: 1 gram Cholesterol: 131 mg Sodium: 2,593 mg Carbohydrate: 47 grams Exchanges: 1-1/2 vegetable, 1 fruit, 1 starch, 1-1/2 meat, 1-1/2 fat
Source: Albert Wong; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy Flatman Date: 16 Sep 97 National Cooking Echo Ä
Yield: 8 servings