Stir-Fried Shrimp and Fennel in Spicy Tangerine Sauce
NOTE: Fennel is
not traditional in Chinese stir-fries but softens nicely and
complements the sweetness in the
shrimp.
1 pound medium shrimp, peeled and deveined (see figures 21–24)
1 tablespoon soy sauce
1 tablespoon dry sherry
1 recipe Spicy Tangerine Sauce
2-3 tablespoons peanut or vegetable oil
2 medium fennel bulbs, sliced thin (see figures 25–28)
1 red bell pepper, cleaned and cut into 1/2-inch cubes
3 medium scallions, green parts cut into 1/4-inch lengths and white parts minced
3/4 cup tightly packed stemmed fresh basil leaves
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
INSTRUCTIONS: Follow Master
Recipe instructions for Basic Stir-Fry, cooking shrimp in 1
tablespoon oil until bright pink, about 1 minute. Add fennel and
cook 11/2
minutes. Add pepper and cook 30 seconds. Add scallion greens and
basil and cook 15 seconds.