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| 1 x ca. 450 g | Large Uncooked Shrimp; peeled, deveined and butterflied |
| 4 Esslöffel | sherry dry |
| 1 Esslöffel | Fresh Ginger; peeled and grated |
| 1/2 Tasse | chicken stock |
| 2 Esslöffel | soy sauce |
| 2 Esslöffel | catsup |
| 1 Esslöffel | cornstarch |
| 1 Esslöffel | rice vinegar |
| 1 Esslöffel | sugar |
| 1 Teelöffel | sesame oil |
| 1/4 Teelöffel | cayenne pepper |
| 6 Teelöffel | peanut oil |
| 2 Esslöffel | walnuts chopped |
| 3 Bund | Watercress; trimmed |
| 2 mittel | Red Bell Peppers; cut into 1" squares |
| 2 | cloves garlic minced |
| 8 | Green Onions; cut diagonally into 1" pieces |
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Combine shrimp, 2 tb Sherry and grated ginger in a large bowl. Cover and refrigerate 30 minutes. Mix remaining 2 tb Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in a small bowl.
Heat 2 ts peanut oil in a wok or heavy skillet over high heat. Add walnuts and stir-fry 1 minute. Transfer walnuts to a plate using a slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 ts peanut oil, bell peppers and garlic to wok and stir-fry 1 minute. Add remaining 2 ts peanut oil, shrimp mixture and onions and stir-fry 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, about 2 minutes. Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve. Offer Lemon Ice Tea with the meal.
Shadow Zone Iv - Stinson Beach, Ca
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