Spicy Stir-Fried Shrimp With Yellow Summer Squash

Ingredients

• 2 pounds shrimp, peeled
• Coarse salt

For the Marinade:

• 2 egg whites
• 2 tablespoons cornstarch mixed to a paste with 2 tablespoons dry sherry

For the Sauce:

• 4 tablespoons dry sherry
• 1 teaspoon sugar
• 3 teaspoons wine vinegar
• 3 tablespoons soy sauce
• 2 to 3 teaspoons hot chili pepper sauce (according to taste)

For the Shrimp:

• 4 tablespoons peanut oil
• 6 scallions, chopped (white and green part)
• 3 tablespoons ginger root, minced
• 1 clove garlic, minced
• 4 cups yellow squash or zucchini, diced
• 2 tablespoons chives
• ¾ cup pine nuts, toasted

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    604 calories; 32 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 13 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 52 grams protein; 365 milligrams cholesterol; 1186 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Soak the shrimp for five minutes in cold water to which you have added two tablespoons coarse salt. Rinse and repeat this procedure twice. Rinse, drain and pat dry.
2. In bowl large enough to hold the shrimp, combine the egg whites with the cornstarch sherry mixture. Beat together and add the shrimp. Coat with the mixture and marinate in the refrigerator at least an hour.
3. In a small bowl, combine the ingredients for the sauce: Sherry, sugar, vinegar, soy sauce and hot chili pepper sauce. Mix and set aside.
4. When ready to cook, place the wok over high heat. Add two tablespoons peanut oil. Remove the shrimp from the marinade with a slotted spoon. Saute for one minute. Remove and set aside.
5. Add the remaining oil to the wok and stir-fry the scallions, ginger root and garlic for one minute. Add the squash, stir-fry for a few seconds, then add the sauce and the shrimp. Stir-fry for a few more seconds, remove from heat, sprinkle with chives and pine nuts and serve.

• This is good with rice.