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CATEGORY CUISINE TAG YIELD
Seafood, Eggs Chinese Seafood 8 Servings

INGREDIENTS

1 lb Frozen miniature shrimp
1 Or
2 Fresh ginger root
1/2 t Salt
Water to cover
1 t Cornstarch
1/2 t Salt
1/2 Egg white
1 c Shelled peas
1 t Cornstarch
2 T Stock
2 T Oil
1 T Sherry

INSTRUCTIONS

Thaw shrimp. Add salt and water and let stand a few minutes. Meanwhile
mince scallion. Drain shrimp, then rinse several times with fresh
water. Drain again and blot dry with paper toweling. Mince ginger
root; then combine with cornstarch, salt and egg white. Add to shrimp
and toss to coat. Parboil peas. Blend remaining cornstarch and cold
stock to a paste. Heat oil. Add shrimp and stir-fry until they turn
white (1 to 2 minutes). Add sherry and peas; stir-fry 1/2 minute  more.
Then 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 100
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: <1mg
Sodium: 464.5mg
Potassium: 35.7mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: <1g
Protein: 2.2g


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