Notes:
This is one of Panda Express's most popular dishes - "Shrimp with Garlic Sauce"
Ingredients:
10 oz. shrimp (approx. 36-40 shrimp)
1 tsp. salt
1/2 egg white
1 Tbsp. corn starch
1 Tbsp. salad oil
2 oz. red bell pepper, diced into 3/4 inch squares
4 oz. celery, sliced
2 oz. water chestnuts, sliced
2 oz. can winter bamboo shoots, sliced
1/2 oz. wood ear mushrooms, sliced
1/2 tsp. ginger, ground
1/2 tsp. garlic, ground
1 tsp. red chili pepper, crushed
1 tsp. white cooking wine
1½ Tbsp. soy sauce
1 Tbsp. sugar
1 Tbsp. white vinegar
1 Tbsp. corn starch mixture (1/2 Tbsp. corn starch with 1/2 Tbsp. water)
1½ Tbsp. water
1 tsp. sesame oil
Procedure:
Clean and remove the shells and veins from the shrimp. Marinate the shrimp
with salt, egg white, corn starch and 1/2 Tbsp. of salad oil.
Soak dry wood ear in cold water for 4 hours, then cut.
Place the red bell pepper, celery, water chestnuts, bamboo shoots and wood ear into boiling water for 10 seconds. Remove, drain well and hold on the side for later. Preheat the wok over high flame, and then add the other 1/2 Tbsp. of salad oil.
Place the marinated shrimp into the wok. Stir and separate the shrimp until they turn
red.
Place the ginger, garlic and red chili pepper into the heated wok and stir.
Add the cooking wine, soy sauce, sugar, vinegar, corn starch mixture and water to the wok. Stir until the sauce thickens.
Place the red bell pepper, celery, water chestnuts, bamboo snoots and wood ear into
the wok, stirring and folding several times to mix.
Add sesame oil and continue stirring and folding until the ingredients are thoroughly mixed. Place finished product onto serving plate.
Submitted By: Panda Express
Recipe Author: Executive Chef Kao, Panda Express
Restaurant: Panda Express
Source: http://fultonhistory.com/Newspapers%20Disk3/Waterville%20NY%20Times/Waterville%20NY%20Times%201998%20Grayscale/Waterville%20NY%20Times%201998%20Grayscale%20-%200054.pdf