Hot And Sour Shrimp With Watercress And Walnuts

Ingredients

some watercress
425 gr shrimp
60 ml dry sherry
16 gr ginger
120 ml chicken stock
30 ml soy sauce
30 ml catsup
8 gr cornstarch
16 ml rice vinegar
14 gr sugar
5 ml oriental sesame oil
1 gr cayenne pepper
90 ml peanut oil
16 gr walnuts
2 bell peppers
1 squares
2 garlic
8 green onions
1 long this excellent recipe is a relatively quick
60 ml sherry
10 ml peanut oil in wok
20 ml peanut oil

Instructions

onions and stirfry for 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes. Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve. NOTE: I used Jufran sauce rather than catsup. Jufran is a Philippino sauce that's looks and tastes much like catsup. It's made from bananas and other stuff, however and has a more complex and interesting taste. I use it in place of catsup in many recipes as well as on hamburgers, hot dogs and corn dogs. It comes in both mild and hot forms. The mild is not too hot++somewhat like a spicy catsup. The hot stuff is much hotter, although not intolerably so. If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out. Makes four servings; about 265 calories per serving. Bon Appetit, February, 199