Ingredients:
2 garlic cloves, crushed
1 tbsp cornstarch
pinch of superfine sugar
1 lb aw jumbo shrimp
4 tbsp vegetable oil
1 leek, sliced
4 1/2 oz broccoli flowerets
1 orange bell pepper, seeded and diced
3/4 cup unsalted cashew nuts
Sauce:
3/4 cup fish stock
1 tbsp cornstarch
dash of chili sauce
2 tsp sesame oil
1 tbsp chinese rice wine
Directions:
1) Mix together the garlic, cornstarch, and sugar in a bowl
2) Peel and devein the shrimp. Stir the shrimp into the mixture to coat thoroughly
3) Heat the vegetable oil in a preheated work and add the shrimp mixture. Stir-fry over a high heat for 20-30 seconds until the shrimp turn pink. Remove the shrimp from the wok with a draining spoon, drain on paper towels, and set aside until required
4) Add the leek, broccoli, and bell pepper to the wok and stir-fry for 2 minutes
5) To make the sauce, place the fish stock, cornstarch, chili sauce to taste, the sesame oil, oil Chinese rice wine in a small bowl. Mix until thoroughly combined.
6) Add the sauce to the wok, together with the cashew nuts. Return the shrimp to the wok, and cook for 1 minute to heat through.
7) Transfer the superfine stir-fry to a warm serving dish and serve immediately.
8) Enjoy!
