0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Grains Chinese Seafood 12 Servings

INGREDIENTS

1/2 lb Shrimp
1/2 ts Cornstarch
1/4 ts Salt
1 ts Sherry
1/2 lb Bean sprouts
1/4 c Fresh mushrooms
2 c Celery
2 tb Oil
1 tb Oil
1/4 ts Salt
1/2 ts Sugar

INSTRUCTIONS

1. Shell and devein shrimp; cut in 1/2-inch pieces. Combine cornstarch,
salt and sherry; then add to shrimp and toss to coat.
2. Blanch bean sprouts. Shred mushrooms and celery. Roll celery in a clean
towel, pressing to remove as much moisture as possible.
3. Heat oil. Add shrimp and stir-fry until pink; then remove from pan.
4. Heat remaining oil. Add remaining salt, then celery. Stir-fry 2 minutes;
sprinkle with sugar.
5. Add mushrooms; stir-fry 1 minute. Add bean sprouts; stir-fry 1 minute
more.
6. Return shrimp; stir-fry another minute. Then transfer mixture to a
colander; drain and let cool. VARIATIONS:
1. For the raw shrimp, substitute cooked shrimp; add in step 6, only to
reheat; then sprinkle with 1/2 teaspoon salt and 1 teaspoon sherry. (Omit
steps 1 and 3.)
2. For the bean sprouts, substitute 1/2 cup bamboo shoots, shredded; or 1/4
cup carrots, grated.
FOR EGGROLLS/SPRING ROLLS
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?