| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | c | Almond meats |
| 1/2 | lb | Shrimp |
| 2 | Fresh ginger root | |
| 1 | T | Cornstarch |
| 1/2 | t | Salt |
| 1 | Or | |
| 2 | Celery stalks | |
| 1 | Clove garlic | |
| 1 | t | Soy sauce |
| 1 | t | Sherry |
| 2 | T | Water |
| 2 | T | Oil |
| 1 | ds | Pepper |
INSTRUCTIONS
Blanch and toast almonds. Shell, devein, and butterfly shrimp. (Leave tail segments intact.) Mince ginger root; then add to shrimp, along with cornstarch and salt. Toss to coat. Mince celery; crush garlic. Combine soy sauce, sherry and water. Heat oil. Brown garlic and discard. Add shrimp, stir-fry until pinkish (about 2 minutes). Add minced celery and pepper; stir-fry 2 minutes more. Quickly stir in soy-sherry mixture and stir-fry another minute. Garnish with almonds and serve at once. VARIATION: For the almonds, substitute walnuts. 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)
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Calories: 212
Calories From Fat: 100
Total Fat: 11.2g
Cholesterol: 71.4mg
Sodium: 918mg
Potassium: 129.6mg
Carbohydrates: 17.2g
Fiber: <1g
Sugar: <1g
Protein: 10g