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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Meats, Eggs Chinese Chinese, Seafood 6 Servings

INGREDIENTS

1 lb Small shrimp
1/4 c Peanut oil
1 T Pale dry sherry
1 t Fermented black beans
1 t Chopped garlic
1/4 t Sugar
1 T Soy sauce
1/8 t Black pepper
2 Fine chopped scallions
1 c Chicken broth
2 T Cornstarch
2 Lightly beaten eggs

INSTRUCTIONS

Clean and devein shrimp but leave the tail shell attached. Chop
fermented black beans. Set a 12 inch wok or 10 inch skillet over high
heat for 30 seconds. Pour in 2 tablespoon of the oil, swirl about in
the pan and heat for another 30 seconds, turning down the heat to
moderate if the oil begins to smoke. Drop in th shrimp and stir-fry
for about 1 minute, or until the shrimp turn pink. Stir in the  sherry,
then remove the shrimp mixture to a plate. Add the remaining  2
tablespoon oil to the pan. Add the fermented black beans and  garlic,
and stir for a few seconds, making sure garlic doesn't burn.  Stir in
soy sauce, sugar, pepper, scallions and reserved shrimp, them  pour in
the chicken stock. Cover the pan and bring the stock to a  boil.
Dissolve 2 tablespoon cornstarch in 3 tablespoon of chicken  stock. Add
it to the pan. When sauce has thickened and becomes clear,  about 30
seconds, pour in the beaten eggs in a slow stream.  Meanwhile, with a
large spoon, lifting the contents of the pan gently  from the sides so
that the eggs merge with all ingredients without  further cooking.
Transfer to a heated plate and serve.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 178
Calories From Fat: 103
Total Fat: 11.6g
Cholesterol: 157.3mg
Sodium: 664mg
Potassium: 164.5mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: <1g
Protein: 13.5g


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