| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 2 | Dried black mushrooms | |
| 1 | lb | Shrimp |
| 1/2 | Clove garlic | |
| 2 | ts | Cornstarch |
| 1/2 | ts | Sugar |
| 1 | tb | Soy sauce |
| 1/2 | ts | Salt |
| 1 | Egg (up to) | |
| 6 | c | Water |
| 2 | lg | Tomatoes |
| 1 | Green pepper | |
| 2 | Celery stalks | |
| 4 | Scallion stalks | |
| 1 | Clove garlic | |
| 1 | tb | Cornstarch |
| 1 | ts | Soy sauce |
| 1/2 | ts | Sugar |
| 1/4 | c | Mushroom liquid |
| 3 | tb | Oil |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Soak dried mushrooms; reserve soaking liquid. 2. Shell and devein shrimp. Mince shrimp and garlic; then combine with cornstarch, sugar, soy sauce and salt. Beat egg; then blend in well. Form into walnut-size balls. 3. Bring water to a boil. Carefully drop in shrimp balls, a few at a time, and cook gently until they float (3 to 4 minutes). Drain, discarding liquid. 4. Meanwhile peel tomatoes and chop to a pulp. Dice pepper in 1-inch squares. Cut celery stalks and scallions in 1-inch sections. Crush remaining garlic. Slice soaked mushrooms. 5. Blend remaining cornstarch, soy sauce and sugar to a paste with the mushroom-soaking liquid. 6. Heat oil. Add remaining salt and garlic; stir-fry to brown lightly. Add green pepper, celery and mushrooms, and stir-fry a few times. Then cook, covered, 2 minutes over medium heat. 7. Add scallions and stir-fly until translucent (1 to 2 minutes more). 8. Add shrimp balls and tomato pulp; stir in to heat through. 9. Then stir in cornstarch mixture 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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