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CATEGORY CUISINE TAG YIELD
Seafood, Grains Chinese Seafood 6 Servings

INGREDIENTS

2 tb Cloud Ear mushrooms
1/2 lb Shrimp
1 lb Bean sprouts
1/2 c Snow peas
2 Celery stalks
1 Or
2 Scallion stalks
1 Clove garlic
2 sl Fresh ginger root
2 ts Cornstarch
1 ts Sugar
1 tb Soy sauce
1 tb Sherry
1 ds Pepper (up to)
3 tb Oil
1/2 ts Salt
1 1/2 tb Oil

INSTRUCTIONS

1. Soak cloud ear mushrooms.
2. Shell and devein shrimp; cut each in 2 or 3 pieces. Blanch bean sprouts.
Stem snow peas.
3. Slice celery thin; also scallions and soaked mushrooms. Mince garlic and
ginger root.
4. Blend cornstarch, sugar, soy sauce, sherry and pepper to a paste.
5. Heat oil. Add salt, then sliced vegetables; stir-fry about 1 minute. Add
bean sprouts and stir-fry 1 minute more. Remove from pan. (The vegetables
should be tender but still crisp.)
6. Heat remaining oil. Add minced garlic and ginger root; stir-fry a few
times.  Add shrimp and stir-fry until pinkish.
7. Add snow peas and stir-fry 1/2 minute more. Return other vegetables;
stir-fry briefly to reheat.
8. 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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