Name: Basic Stir-Fried Shrimp #1
Ingredients: 1/2 lb Shrimp; 2 ts Cornstarch; 1 tb Sherry; 1/2 ts Salt; 1 lb Vegetables; 1 Clove garlic; 2 sl Fresh ginger root; 1 tb Cornstarch; 2 tb Water; 1 1/2 tb Oil; 2 tb Oil; 1/2 c Stock; 3 minutes). Remove from pan.

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Chinese	Seafood	4	Servings

INGREDIENTS

1/2	lb	Shrimp
2	ts	Cornstarch
1	tb	Sherry
1/2	ts	Salt
1	lb	Vegetables
1		Clove garlic
2	sl	Fresh ginger root
1	tb	Cornstarch
2	tb	Water
1 1/2	tb	Oil
2	tb	Oil
1/2	c	Stock
	3	minutes). Remove from pan.

INSTRUCTIONS

1. Shell and devein shrimp. Combine cornstarch, sherry, and salt; add to
shrimp and toss to coat.
2. Slice or dice vegetables. Crush garlic. Mince ginger root. Blend
remaining cornstarch and cold water to a paste.
3. Heat oil. Brown garlic lightly. Add shrimp and stir-fry until pink (2 to
4. Heat remaining oil. Add ginger root; stir-fry a few times. Then add
vegetables; and stir-fry briefly to coat with oil.
5. Stir in and heat stock quickly. Then cook, covered, over medium heat,
until nearly done.
6. Return shrimp, stir-frying to reheat. Then stir in cornstarch paste to
thicken.  Serve at once.
NOTE: Any vegetable can be used. (See "Cooking Instructions for Vegetables"
for details on cooking time.) For suggested combinations, see "Stir-Fried
Shrimp Vegetable Combinations". VARIATIONS:
1. In step 1, add to the cornstarch mixture any or all of the following:
a. 1 teaspoon sugar
b. 2 teaspoons soy sauce
c. 1 scallion stalk, minced
d. 2 slices fresh ginger root, minced (omit it in step 4)
2. In step 1, toss the shrimp instead in any of the following combinations:
a. 1 tablespoon cornstarch, 1 tablespoon sherry and 1/2 teaspoon salt.
Then in step 3, after shrimp turn pink, quickly stir in to blend 2
tablespoons soy sauce and 1 teaspoon sugar. Pick up steps 4 to 6.
b. 1 tablespoon cornstarch, 2 teaspoons sherry and 1 egg white. After
shrimp turn pink in step 3, quickly stir in to blend 1 more tablespoon
sherry, 1 teaspoon sugar and 1/2 teaspoon salt. Pick up steps 4 to 6.
c. 1 tablespoon sherry, 1 tablespoon soy sauce, 1/2 teaspoon salt and a
dash of pepper. At the end of step 4, sprinkle the vegetables with 2 more
teaspoons sherry.  Pick up steps 4 to 6.
d. 1 tablespoon sherry, 1/2 teaspoon cornstarch and 1/2 teaspoon salt.
When returning shrimp in step 6, add 1/2 teaspoon sugar and a pinch of
salt. Then stir in cornstarch paste to thicken.
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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