| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| Salt | ||
| 1 | c | Bamboo shoots |
| 2 | tb | Smoked hom |
| 2 | tb | Sherry |
| 1/2 | ts | Sugar |
| 2 | ts | Soy sauce |
| 1 1/2 | tb | Oil |
| 1 1/2 | tb | Oil (up to) |
| 3 | tb | Stock |
| 3 | dr | Vinegar; more or less |
| 3 | dr | Sesame oil; more or less |
INSTRUCTIONS
1. Shell and devein shrimp; cut in 3 or 4 pieces if large. Sprinkle lightly with salt. 2. Slice bamboo shoots. Mince smoked ham. Combine sherry, sugar and soy sauce. 3. Heat oil. Add shrimp and stir-fry until pinkish. Then remove from pan. 4. Heat remaining oil. Add bamboo shoots; stir-fry to heat through (about 1 minute). Then quickly stir in sherry-sugar mixture to blend. 5. Return shrimp; stir in stock. Cook, covered, 2 to 3 minutes over medium heat. Transfer to a serving dish. 6. Sprinkle first with minced ham, then with vinegar and sesame oil. 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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