Hot Sour Shrimp

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Steps

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Combine shrimp , 2 tablespoons sherry and grated ginger in large bowl.

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Cover and refrigerate for 30 minutes.

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Mix remaining 2 tablespoons sherry , chicken stock , soy sauce , catsup , cornstarch , rice vinegar , sugar , sesame oil and cayenne pepper in small bowl.

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Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat.

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Add walnuts and stir-fry for 1 minute.

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Transfer walnuts to plate using slotted spoon.

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Add watercress to wok and stir-fry until just wilted , about 1 minute.

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Divide watercress among plates.

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Add 2 teaspoons peanut oil , bell peppers and garlic to wok and stir-fry for 1 minute.

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Add remaining 2 teaspoons peanut oil , shrimp mixture and onions and stir- fry for 1 minute.

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Stir stock mixture , add to wok and cook sauce until clear and thick , stirring frequently , 2 minutes.

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Spoon sauce and shrimp over watercress.

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Sprinkle with walnuts and serve.

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Ingredients

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shrimp, dry sherry, fresh ginger, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, oriental sesame oil, cayenne pepper, peanut oil, walnuts, watercress, bell peppers, garlic, green onions