CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Chinese	Seafood	8	Servings

INGREDIENTS

1	lb	Frozen miniature shrimp
1		Or
2	sl	Fresh ginger root
1/2	ts	Salt
		Water to cover
1	ts	Cornstarch
1/2	ts	Salt
1/2		Egg white
1	c	Shelled peas
1	ts	Cornstarch
2	tb	Stock
2	tb	Oil
1	tb	Sherry

INSTRUCTIONS

1. Thaw shrimp. Add salt and water and let stand a few minutes. Meanwhile
mince scallion. Drain shrimp, then rinse several times with fresh water.
Drain again and blot dry with paper toweling.
2. Mince ginger root; then combine with cornstarch, salt and egg white. Add
to shrimp and toss to coat.
3. Parboil peas.
4. Blend remaining cornstarch and cold stock to a paste.
5. Heat oil. Add shrimp and stir-fry until they turn white (1 to 2
minutes).
6. Add sherry and peas; stir-fry 1/2 minute more. Then stir in cornstarch
paste to thicken, and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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