This dish has a nice spicy kick to it. So, if you can't handle
the heat, I suggest you try something else!
2 TBSP dry sherry
1 TBSP dark sesame oil
1 TBSP hoisin sauce
1 TBSP dark soy sauce
1 TBSP honey
2 tsp. Asian chile sauce
2 cloves garlic, minced
2 TBSP fresh ginger, minced
3 TBSP green onion, minced
2 TBSP cilantro, chopped
1 lb. peeled and deveined shrimp, tails removed
2 TBSP grapeseed oil
1. In a medium bowl, prepare marinade by combining the sherry,
sesame oil, hoisin sauce, soy sauce, honey, chile sauce,
garlic, ginger, green onion, and cilantro.
2. Add shrimp to marinade; cover and refrigerate
anywhere from 30 min. up to 8 hours.
3. Preheat a wok to high. Add grapeseed oil to coat the wok.
Add shrimp to the wok, reserving marinade.
Stir-fry until shrimp are pink, 1-2 min.
Add marinade and toss to coat the shrimp.
Serve immediately over rice.
This is great with a sweet white wine,
like a chardonnay
to contrast the spiciness!