| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp |
| 2 |
sl |
Fresh ginger root |
| 1 |
|
Scallion stalk |
| 1 |
tb |
Sherry |
| 2 |
|
Or |
| 3 |
|
Bean curd cakes |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Stock |
| 3 |
tb |
Oil |
| 1 1/2 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Shell and devein shrimp. Mince ginger root and scallion; then add to
shrimp, along with sherry. Let stand 10 minutes, turning occasionally.
2. Meanwhile cut each bean curd cake first in half, then in 4 slices. Blend
cornstarch and cold stock to a paste.
3. Heat oil. Add bean curd; stir-fr-y gently until lightly browned. Remove
from pan.
4. Heat remaining oil. Add shrimp and stir-fry until pinkish. Sprinkle with
soy sauce, sugar and salt; stir-fry 1/2 minute more to blend.
5. Stir in cornstarch paste to thicken. Then return bean curd and stir in
gently to reheat. Serve at once. VARIATIONS:
1. In step 1, toss the shrimp in a mixture of 1 teaspoon cornstarch, 1
teaspoon ginger juice and 1/2 teaspoon salt. In step 3, add to the hot oil
1/2 leek stalk, minced; then add the bean curd. In step 4, for the soy
sauce, substitute sherry.
2. In step 5, add with the bean curd 1 cucumber, peeled and cut in thin
strips.
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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