1. Peel and devein shrimp, leaving the tails on. 2. Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes. 3. Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside. 4. Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds. 5. Add shrimp, stir fry 3 minutes, or until pink. 6. Pour in soy sauce mixture, cook and stir until sauce boils and thickens. 7. Garnish as desired, and serve as desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
