Total Time: 30
Yield: about 10 servings
In Mandarin, the word for "shrimp"sounds like the word for "laugh,"and this quick and easy dish will certainly bring a smile to your face. Sue prefers shell-on shrimp -- she finds them more flavorful.
- 2 tablespoons peanut oil
- 1 1-1/2-inch piece fresh ginger, peeled and cut into matchstick-size julienne strips
- 3 scallions, cut into 1-inch pieces
- 1 garlic clove, very thinly sliced
- 2 pounds shell-on medium shrimp, peeled and deveined
- 2 large eggs, lightly whisked
- 2 teaspoons sesame oil
- Steamed white rice
In a large wok or sauté pan, heat oil to high. Add ginger, scallions, and garlic and sauté about 2 minutes, stirring often (be careful not to brown garlic). Add shrimp and cook about 2 minutes, stirring often. Pour eggs over top and let sit about 15 seconds; then stir well. Add sesame oil and stir well. Serve on a platter with steamed white rice.