1. Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. 2. Cover and refrigerate for 30 minutes. 3. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl. 4. Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. 5. Add walnuts and stir-fry for 1 minute. 6. Transfer walnuts to plate using slotted spoon. 7. Add watercress to wok and stir-fry until just wilted, about 1 minute. 8. Divide watercress among plates. 9. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. 10. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. 11. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes. 12. Spoon sauce and shrimp over watercress. 13. Sprinkle with walnuts and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
