Stir-Fry Shrimp
2-1/2 Tbsps. cornstarch
1/2 cup cold water
2-1/2 Tbsps. soy sauce
2-1/2 tsps. sugar
1 Tbsp. curry powder
1 Tbsp. peanut oil
1 lb. medium shrimp, peeled and deveined
1 Tbsp. plus 1 tsp. dry sherry or chicken stock
2 tsps. Oriental sesame oil
6 oz. sliced water chestnuts, drained and rinsed
2 cloves garlic, minced
3 scallions, thinly sliced
DIRECTIONS:
Dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes.
Combine remaining cornstarch with remaining cold water in a jar with a tight-fitting lid. Shake vigorously. Add sherry, sesame oil, remaining soy sauce and remaining sugar. Shake again and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry water chestnuts, shrimp, marinade and garlic 3 minutes over high heat. Add soy sauce and cornstarch mixture and sauté 1 minute or until sauce begins to thicken. Remove from heat. Stir in scallions.
