I have a very good old Navy Friend that recently retired and moved to a house just four doors down from where we recently moved. We had sort of lost track of each other but what a nice suprize when I saw him. His wife is from Thailand and they have three grown children just like we do. His wife was thrilled to know that we had rhubarb and asked if I liked shrimp so when I said the I love shrimp she said if I would furnish the rhubarb she would make her sweet and sour rhubarb ginger shrimp. What a treat. Boy was that good and of course I had to have the recipe for my rhubarb collection.
MIDOORI’S SWEET ANS SOUR RHUBARB GINGER SHRIMP
1 lb jumbo shrimp, shelled and deveined
Salt to taste
Freshly ground black pepper to taste
1 tbsp of oil
1/2 cup diced onion
2 tbsp grated ginger
1 tbsp finely chopped garlic
2 whole dried hot thai chili
1 cup finely diced rhubarb
2 tbsp cane syrup
1/2 cup chicken broth
1 tbsp cornstarch dissolved in 1 tbsp cold water
Season the shrimp with salt and pepper. Place a large wok on a stove and heat the vegetable oil. Add the onion and cook until lightly browned. Add ginger, garlic, and hot Thai chili peppers and stir to combine. Add shrimp to the cooked onion mixture and stir fry for 4 minutes. Add the rhubarb to the shrimp and stir to combine. Add the cane syrup and the chicken broth and cook for 3-4 minutes before adding the cornstarch. Let thicken and then serve with rice or steamed bok choy.
I like it very musch with rice but have never had it with the bok choy. You can get the Thai peppers at most Asian food stores. If you can’t find Thai peppers any hot red pepper will work.