Stir fry Shrimp With Tomato and Chee Hou Sauce 

Similar to hoisin sauce, Chee Hou sauce is normally used as a braising sauce for meat, but here it adds a sweetish flavor to a shrimp stir fry. It is available in Asian markets.

Ingredients
340 grams frozen Black Tiger Shrimp, peeled and deveined
1 cup baby carrots
7 ounces snap peas
2 slices ginger

Sauce:
4 tablespoons catsup (ketchup)
1 tablespoon wine or dry sherry (you can use Chinese cooking wine if needed)
1 tablespoon Koon Chun Chee Hou Sauce
1 tablespoon chicken broth (low-sodium is best)

Sauce Thickener: 
1/2 teaspoon cornstarch mixed with 1 tablespoon water

Vegetable oil for stir frying as needed

Run the frozen shrimp under water until thawed. Pat dry with paper towels. Remove the tails if needed. 
In a large pot of boiling water, blanch the snap peas and the baby carrots until the snap peas turn bright green and the vegetables are crisp but tender. Remove from the water and drain thoroughly.

In a small bowl, combine the sauce ingredients and set aside. In another small bowl, combine the cornstarch and water and set aside. 

Heat a wok or frying pan. Add 3 tablespoons of oil and turn the heat up to high. When the oil is hot, add the shrimp. Cook briefly, stirring, until they turn pink. Push the shrimp up to the side of the pan.

Add the ginger slices into the hot oil and stir-fry very briefly until they are aromatic (Less than 1 minute). Turn the heat down to medium. Add the baby carrots and snap peas and stir-fry briefly until they are hot.

Make a "well" in the middle of the pan by pushing the vegetables up to the side.  Give the cornstarch and water mixture a quick re-stir. Add the sauce in the middle and then the cornstarch and water mixture, stirring quickly to thicken. Mix all the ingredients together and serve hot over rice or noodles. Serves 4 as a side dish or 2 - 4 as a main dish.

Stir fry Shrimp with Tomato and Chee Hou Sauce Recipe copyright 2004 by Rhonda Parkinson. All Rights Reserved.