| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 10 | Servings |
INGREDIENTS
| 1 | lb | Deep-fried shrimp |
| 1 | c | Bamboo shoots |
| 1 | c | Chinese cabbage stems |
| 1 | c | Celery |
| 1/2 | c | Water chestnuts |
| 1/2 | c | Onion |
| 1/2 | c | Fresh mushrooms |
| 1/2 | c | Snow peas |
| 2 | Scallion stalks | |
| 1 | Clove garlic | |
| 1 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1 | ds | Pepper |
| 3 | tb | Oil |
| 3 | dr | Sesame oil; more or less |
| 1 | ts | Salt |
| 1 | c | Stock |
INSTRUCTIONS
1. Shell, devein and butterfly shrimp. Marinate as in the second or third variation of "Basic Deep-fried Shrimp", then deep fry. (Reserve the marinade.) 2. Slice bamboo shoots thin; also Chinese cabbage stems, celery, water chestnuts, onion and mushrooms. 3. Cut snow peas in 2 or 3 pieces. Split scallions in half lengthwise; then cut crosswise in 1-inch sections. Crush garlic. 4. Blend cornstarch, soy sauce, sugar and pepper to a paste. 5. Heat remaining oil along with sesame oil. Add salt and garlic; stir-fry to brown lightly. Add all vegetables except scallions and stir-fry 2 to 3 minutes to heat through. 6. Add reserVed shrimp marinade and stir-fry 2 minutes more. 7. Add scallions; stir-fry a few times. Then add stock and heat quickly. Cook, covered, over medium heat, until vegetables are nearly done (about 3 minutes). 8. Stir in deep-fried shrimp to reheat. 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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