| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| 1 | Clove garlic | |
| 2 | Fresh ginger root | |
| 1 | T | Soy sauce |
| 2 | T | Sherry |
| 1 | t | Sugar |
| 1/8 | t | Pepper |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 1 | t | Soy sauce |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 2 | up to | |
| 3 | T | Catsup |
| 1/2 | c | Stock |
INSTRUCTIONS
Shell and devein shrimp. Mince or crush garlic. Mince ginger root; then combine in a cup with soy sauce, sherry, sugar and pepper. In another cup, blend cornstarch, cold water and remaining soy sauce to a paste. Heat oil. Add salt, then garlic, and stir-fry a few times. Add shrimp; stir-fry until pinkish (about 2 minutes). Add ginger-soy mixture and stir-fry 1 minute. Then add catsup; stir-fry 1/2 minute more. Stir in stock and heat quickly. Then cook, covered, 2 minutes over medium heat. Stir in cornstarch paste to thicken and serve at once. VARIATIONS: For the catsup, substitute 1 to 2 tablespoons oyster sauce. Omit the ginger-soy mixture in step 2, but add the minced ginger root in step 3 with the garlic. In step 4, add to the shrimp 2 teaspoons sherry and 1/4 cup stock; cook, covered, 2 minutes over medium heat. Then stir in 1/4 cup catsup to coat the shrimp evenly. Omit step 5. Pick up step 6. 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: 148
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 96.5mg
Sodium: 1712.6mg
Potassium: 259.4mg
Carbohydrates: 7g
Fiber: <1g
Sugar: 2.9g
Protein: 13.4g