CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
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)
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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