---------- Recipe via Meal-Master (tm) v8.02

     Title: MING SHRIMP WITH HOT SAUCE B1
Categories: Chinese, Fish, Main dish
     Yield: 6 servings

    18 lg Shrimp, peeled & deveined
          Salt & pepper; to taste
     1    Egg white
   1/2 ts Cornstarch
     2 c  Oil
     1    Garlic clove; chopped
   1/2 c  Diced onion
 1 1/2 c  Sliced water chestnuts
   1/2 c  Sliced mushrooms
          Chopped scallions
          Hot sauce (see recipe)

 Marinate the shrimp in salt, pepper, egg white, &
 cornstarch for 30 minutes. Heat wok hot & dry. Add
 oil. When just beginning to smoke, add shrimp,
 stirring quickly so that pieces separate. After 2
 minutes, drain through colander or sieve, reserving
 2-3 tbs. oil. Prepare the Hot Sauce. Return reserved
 oil to wok. Add garlic & onion, letting them brown
 slightly. Add water chestnuts, mushrooms & shrimp.
 Blend in Hot Sauce & flip contents of wok for 1-2
 minutes or until everything is hot. Place on serving
 platter & sprinkle with chopped scallions.

 Note: Flipping wok is better than stir-frying since
 the food is not touched in any way.

 Temperature(s): HOT Effort: EASY Time: 00:35 Source:
 MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE:
 WAN FU

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