Chinese Garlic Shrimp - SPICY!!

[kellypa2678]

Hello,

I need help with this one. I love chinese food and the one dish that I miss the most is Shrimp w/ garlic sauce, and ya know all those other veggies in it. It is very spicy which I love. I thought that if I could get a recipe for this that is okay for this way of eating that I could do the fontlady's faux rice recipe with it too. So any ideas and recipes would be so appreciated.


Thank you, Kelly

[not2late]

Re: Chinese Garlic Shrimp - SPICY!!

It will be hard to reproduce it faithfully because most "garlic" sauces contain oyster sauce which is a oyster flavored brown sauce loaded with sugar and other things.

You might be able to mimic the oyster sauce by simmering bottled clam juice with fresh ginger root, garlic and onion and reduce it until it is a syrupy mixture. They you can add that concentrated clam juice to a basic stirfry sauce of chopped ginger, garlic, dry cooking sherry, peanut oil and soy sauce.

[kellypa2678]

Re: Chinese Garlic Shrimp - SPICY!!

Thank you for your help. I knew it would be hard to mimik it, but I miss it greatly. Can you tell me what all ingrediants are in the garlic sauce so I can research it some as to see if I can find some substitutes for some of the high carb ingrediants.

Thanks again,

Kelly

[not2late]

Re: Chinese Garlic Shrimp - SPICY!!

In addition to the oyster sauce, it's just garlic, soy sauce and ginger root. Garlic, soy and ginger will give you a nice flavor, but what makes the garlic sauce in restaurants taste like garlic sauce is the oyster sauce. Because restaurant garlic sauce is just oyster sauce doctored up with extra garlic, soy and ginger.

[kellypa2678]

Re: Chinese Garlic Shrimp - SPICY!!

Thank you for that. I know I am a pain in the back end, but do you know that ration size for each ingrediant? I found a oyster sauce on Fontlady's web site that she say has the lowest carbs. I figure I could use that for a once in awhile to treat myself.

[not2late]

Re: Chinese Garlic Shrimp - SPICY!!

I tend to look a bunch of recipes on the web and in authentic chinese cookbooks and make up my own thing to suit my own tastes. So I really can't give you exact proportions because I don't make my food exactly the same everytime. So one day it will be a 11 other days I might want more of one ingredient and I'll change the ratios (which is why I've more or less memorized the net carbs of certain foods)