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Seafood, Vegetables Chinese Seafood 4 Servings

INGREDIENTS

1/2 lb Shrimp
2 t Cornstarch
1 T Sherry
1/2 t Salt
1 lb Vegetables
1 Clove garlic
2 Fresh ginger root
1 T Cornstarch
2 T Water
1 1/2 T Oil
2 T Oil
1/2 c Stock
teaspoon sugar
teaspoons soy sauce
scallion stalk, minced 2 slices fresh ginger root minced

INSTRUCTIONS

Shell and devein shrimp. Combine cornstarch, sherry, and salt; add to
shrimp and toss to coat. Slice or dice vegetables. Crush garlic. Mince
ginger root. Blend remaining cornstarch and cold water to a paste.
Heat oil. Brown garlic lightly. Add shrimp and stir-fry until pink (2
to 3 minutes). Remove from pan. Heat remaining oil. Add ginger root;
stir-fry a few times. Then add vegetables; and stir-fry briefly to
coat with oil. Stir in and heat stock quickly. Then cook, covered,
over medium heat, until nearly done. 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:  In step 1, add
to the cornstarch mixture any or all of the following:  (omit it in
step 4) In step 1, toss the shrimp instead in any of the  following
combinations: 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. 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. 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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 274
Calories From Fat: 136
Total Fat: 15.3g
Cholesterol: 88.2mg
Sodium: 835.7mg
Potassium: 102.1mg
Carbohydrates: 17.5g
Fiber: 2.7g
Sugar: <1g
Protein: 15.2g


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