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Gingered Shrimp in a Long Handle Wok
"Gingered Shrimp with Rice Wine Prep time: 10 minutes Cook time: 38 minutes | Serves 4 2 cups Shaoxing rice wine 4 peeled fresh ginger slices, each about the size of a quarter 2 tablespoons dried goji berries (optional) 2 teaspoons sugar 1 pound (454 g) jumbo shrimp (U21-25), peeled and deveined, tails left on 2 tablespoons vegetable oil Kosher salt 2 teaspoons cornstarch 1. In a wide mixing bowl, stir together the rice wine, ginger, goji berries (if using), and sugar until the sugar is dissolved. Add the shrimp and cover. Marinate in the refrigerator for 20 to 30 minutes. 2. Pour the shrimp and marinade into a colander set over a bowl. Reserve ½ cup of the marinade and discard the rest. 3. Heat a wok over medium-high heat until a drop of water sizzles and evapor- ates on contact. Pour in the oil and swirl to coat the base of the wok. Season the oil by adding a small pinch of salt, and swirl gently. 4. Add the shrimp and vigorously stir-fry, adding a pinch of salt as you flip and toss the shrimp around in the wok. Keep moving the shrimp around for about 3 minutes, until they just turn pink. 5. Stir the cornstarch into the reserved marinade and pour it over the shrimp. Toss the shrimp and coat with the marinade. It will thicken into a glossy sauce as it begins to boil, about another 5 minutes more. 6. Transfer the shrimp and goji berries to a platter, discard the ginger, and serve hot."
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