Cucina Linda

Well, as usually the Chinese leftovers had all the good stuff picked out, so I made a quick little dish to extend them.

1/2 lb raw shrimp, peeled and deveined

Two garlic cloves, peeled and thinly sliced
About 1 inch ginger root, peeled and thinly sliced

1 tbsp mild oil or butter

1 tsp soya sauce
1 oz dry sherry or rice wine
1/4 cup chicken stock or water

Few drops of hot sauce to taste

1 tsp cornstarch mixed in small amount of water

In a skillet over low heat, soften the garlic and ginger, do not brown. Add sherry, soya sauce and simmer for three or four minutes over low heat. If it starts to become too dry, add a little water. This happened to me because I was more than a couple of minutes peeling the shrimp (I used frozen, just run under cold water until thawed enough to peel, if necessary).

Add the raw shrimp, cover pan and cook a few minutes until the shrimp are just pink and mostly opaque.

Push shrimp to one side of pan, tilt slightly so most of the liquid runs to side and quickly stir in the cornstarch and water slurry. Cook one more minute to thicken sauce. Add a few drops of hot sauce if desired.

Serve over rice or asian noodles.

Serves two

This is super quick and easy. A few steamed or microwaved Asian mix vegetables would complete a meal.