Recipe by Oxmoor House January 1995

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Recipe Summary test

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel, devein, and butterfly shrimp. Combine shrimp, 1 1/2 tablespoons sherry, and gingerroot. Cover and marinate in refrigerator 30 to 45 minutes.

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  • Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well. Add ketchup and next 3 ingredients. Set aside.

  • Coat a wok or large nonstick skillet with cooking spray. Heat at medium-high (375°) until hot. Add walnuts, and stir-fry 30 seconds. Remove walnuts from wok, and set aside.

  • Drizzle peanut oil around top of wok, coating sides. Add spinach to wok; stir-fry 2 minutes. Remove to a serving platter; keep warm.

  • Add garlic to wok; stir-fry 10 seconds. Add sweet red pepper and 2 tablespoons water; stir-fry 2 minutes. Add shrimp mixture and green onions; stir-fry 3 to 4 minutes. Add cornstarch mixture; stir-fry until mixture is slightly thickened and bubbly. Spoon over spinach, and sprinkle with walnuts. Serve immediately.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

206 calories; calories from fat 29%; fat 6.6g; saturated fat 0.9g; protein 23.8g; carbohydrates 12.4g; cholesterol 151mg; sodium 405mg.
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