Preparation / Directions:
1. Cut shrimp lengthwise without cutting all the way through to butterfly; press flat.
2. Place wok or skillet directly on hot briquettes in grill; add oil, bamboo shoots and onion, cooking and stirring until vegetables are tender.
3. Add shrimp, chicken broth, sherry, soy sauce and sugar, mixing well; cook until shrimp turn pink.
4. Add ham; stir-fry briefly.
5. Combine vinegar and cornstarch in small bowl to form a smooth paste; add to shrimp mixture, stirring constantly until sauce is thickened and clear.
6. Serve spooned over hot cooked rice.
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