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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash broccoli, remove and discard the stems. | 2. Cut the florets into small bite-sized pieces, about 2 inches in length. | 3. Place on a plate and set aside. | 4. Beat the egg whites and water together in a small bowl. | 5. Combine the cornstarch and flour in another bowl;season to taste with salt and white pepper. | 6. Heat a deep pan or fryer with 3 inches of vegetable oil to a temperature of 375 degrees. | 7. Meanwhile, dip the shrimp into the egg whites and then coat completely with the cornstarch flour mixture. Lay the shrimp out in a single layer on a sheet lined with waxed paper. | 8. Test oil by dropping in a few drops of cold water. If it quickly sizzles and pops, you're ready. | 9. Deep fry the shrimp, no more than 8 at a time, in the hot oil. | 10. When crisp and golden, transfer to absorbent paper to drain. It is important that the oil maintain a constant temperature of 350 degrees. | 11. Place the garlic, ginger, pepper flakes, and chopped garlic on a tray with the cup of wine. | 12. Place the hoisin sauce,honey, tomato paste, oyster sauce, chicken stock, vinegar and cornstarch in a small bowl. | 13. Have all these ingredients ready and near the stove for the quick action that will be required after stir-frying the broccoli. | 14. Heat a wok or large frying pan over a high flame. | 15. Add the peanut oil and swirl to coat the bottom. | 16. Quickly stir-fry the broccoli. | 17. In stir frying, keep the contents of the wok in constant motion, using a metal spatula or wooden spoon. This prevents browning and provides fast cooking. | 18. When the broccoli is bright green, after 1 minute, add 1/4 cup water and cover for 30 seconds. | 19. Make a ring of the broccoli around the edge of a platter and keep warm. | 20. Return the wok to the high flame. | 21. Add an additional tablespoon of peanut oil and cook the ginger, red pepper, and garlic. | 22. After 30 seconds add the white wine and reduce. | 23. Add the remaining sauce ingredients and bring to a boil. | 24. Taste and adjust seasonings, if necessary. You may also want to balance the flavors with additional honey or vinegar. | 25. When sauce becomes clear and thickens slightly, stir in the shrimp. | 26. Toss gently to coat. | 27. Add the scallions and pile the Volcano Shrimp in a mound in the center of the round platter with the broccoli. | 28. Serve immediately with steaming white or brown rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli	2	bunches		413.44	80.7424	34.2912	4.4992
shrimp	3	lbs	peeled deveined	1156.0026	0.0	273.3606	6.936
egg white	3			51.48	0.7227	10.790999999999999	0.1683
water	1/4	cup		0.0	0.0	0.0	0.0
cornstarch	1	cup		487.68	116.8256	0.3328	0.064
purpose flour	2	cups		-	-	-	-
salt				-	-	-	-
white pepper				-	-	-	-
vegetable oil				-	-	-	-
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
ginger	4	tablespoons	chopped	19.2	4.2648	0.4368	0.18
red pepper flake	2	teaspoons	crushed	-	-	-	-
garlic clove	2		peeled minced	-	-	-	-
white wine	1	cup		-	-	-	-
hoisin sauce	2	tablespoons		70.4	14.1056	1.0592	1.0848
honey	3	tablespoons		-	-	-	-
tomato paste	4	tablespoons		52.48	12.1024	2.7648	0.3008
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
chicken stock fish	2	cups		-	-	-	-
cornstarch	1 1/2	1/2		487.68	116.8256	0.3328	0.064
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
salt				-	-	-	-
white pepper				-	-	-	-
scallion	1/2	cup	sliced	16.0	3.67	0.915	0.095

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.