Posts Tagged ‘Chinese’

General Tso’s Shrimp

For Christmas, about 5 years ago, my parents gave me an awesome wok. It was an electric, professional quality wok. I had wanted one for awhile and was so excited when I opened that present and had such grand plans for it. I used it for the first time TODAY! This was a long time coming but I can now guarantee you that it will not be such a long wait til the next time. Today I made myself proud! This was one of the easiest and most delicious things I have ever made. I have enjoyed General Tso’s from many a Chinese restaurant but this surpassed a lot of them. It was light, sweet, and spicy all at once. Ed was in heaven but I had one reason to be a little sad. I now had one more thing that I was afraid that I would no longer be able to order out because it was better at home. I am so excited to submit this to the Tasty Tools Wok event hosted by Joelen’s Culinary Adventures. Check it out.

general tso's shrimp 2

General Tso’s Shrimp
adapted from Blog Chef

1lb peeled and deveined shrimp with tails removed – we used 31-40 count
3 eggs beaten
1/2 cup cornstarch
1/2 cup wok oil
3 tbsp rice vinegar
4 tbsp sherry
6 tbsp sugar
6 tbsp soy sauce
4 tsp cornstarch
1 tsp crushed red pepper
2 scallions sliced with white and green parts separated

In a large bowl combine the cornstarch and beaten eggs. Mix well to create a batter. Add the shrimp and coat well.

In a small bowl combine rice vinegar, sherry, soy sauce, sugar, the white parts of the scallion, and cornstarch. Mix well and set aside.

Add oil to wok and heat to 375 degrees. Add shrimp to the wok in batches and cook untill shrimp are white. Remove with a slotted spoon and set aside. *Note – when frying the shrimp a lot of the batter fell off. I am not sure how to really correct this problem but we did not feel that it took anything away from the finished dish.

Add crushed red peppers to the oil remaining in the wok and stir fry for about 30 seconds. Return the shrimp to the wok and stir fry for a minute or two.

Add sauce mixture to the wok and stir until the sauce becomes thickened and coats the shrimp well. Garnish with the green parts of the scallions.

Serve with broccoli and white rice


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