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CATEGORY CUISINE TAG YIELD
Seafood, Grains Chinese Seafood 12 Servings

INGREDIENTS

1/2 lb Shrimp
1/2 t Cornstarch
1/4 t Salt
1 t Sherry
1/2 lb Bean sprouts
1/4 c Fresh mushrooms
2 c Celery
2 T Oil
1 T Oil
1/4 t Salt
1/2 t Sugar
1 cup carrots, grated.

INSTRUCTIONS

Shell and devein shrimp; cut in 1/2-inch pieces. Combine cornstarch,
salt and sherry; then add to shrimp and toss to coat. Blanch bean
sprouts. Shred mushrooms and celery. Roll celery in a clean towel,
pressing to remove as much moisture as possible. Heat oil. Add shrimp
and stir-fry until pink; then remove from pan. Heat remaining oil.  Add
remaining salt, then celery. Stir-fry 2 minutes; sprinkle with  sugar.
Add mushrooms; stir-fry 1 minute. Add bean sprouts; stir-fry 1  minute
more. Return shrimp; stir-fry another minute. Then transfer  mixture to
a colander; drain and let cool. VARIATIONS: 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.)
For the bean sprouts, substitute 1/2 cup bamboo shoots,  shredded; or
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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 53
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 23.8mg
Sodium: 267mg
Potassium: 100.9mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: 1.1g
Protein: 3.2g


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