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1
Spinach would be an excellent substitution for the watercress that the recipe calls for.
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2
Any kind of nut could be used instead of walnuts.
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3
And rice of course.
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4
A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with red bell peppers and green onions.
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5
Watercress makes a colorful bed for the shrimp.
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6
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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8
Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, ketchup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.
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9
Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat.
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10
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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13
Divide watercress among plates.
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14
Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute.
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15
Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute.
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16
Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.
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17
Spoon sauce and shrimp over watercress.
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Sprinkle with walnuts and serve.
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19
NOTE: I used Jufran sauce rather than ketchup.
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20
Jufran is a Philippino sauce that's looks and tastes much like ketchup.
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21
It's made from bananas and other stuff, however and has a more complex and interesting taste.
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22
I use it in place of ketchup in many recipes as well as on hamburgers, hot dogs and corn dogs.
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23
It comes in both mild and hot forms.
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24
The mild is not too hot++somewhat like a spicy ketchup.
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25
The hot stuff is much hotter, although not intolerably so.
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26
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.
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27
Makes four servings; about 265 calories per serving.
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28
Bon Appetit, February, 1991.
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Posted by Stephen Ceideburg; January 20 1991.
