Basic Stir-fried Shrimp #2

This depression comes over me whenever the Lord is preparing a larger blessing for my ministry; the cloud is black before it breaks, and overshadows before it yields its deluge of mercy. Depression has now become to me as a prophet in rough clothing, a John the Baptist, heralding the nearer coming of my Lord's richer benison. So have far better men found it. The scouring of the vessel has fitted it for the Master's use. Immersion in suffering has preceded the baptism of the Holy Ghost. Fasting gives an appetite for the banquet. The Lord is revealed in the backside of the desert, while his servant keepeth the sheep and waits in solitary awe. The wilderness is the way to Canaan. The low valley leads to the towering mountain. Defeat prepares for victory.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Chinese	Seafood	4	Servings

INGREDIENTS

1/2	lb	Shrimp
1	lb	Vegetables
1		Scallion stalk
2		Fresh ginger root
1		Clove garlic
1	t	Cornstarch
1	T	Soy sauce
1	T	Sherry
1 1/2	T	Oil
1/4	t	Salt
2	T	Oil
1/4	t	Salt
1/2	c	Stock

INSTRUCTIONS

Shell and devein shrimp. Slice or dice vegetables. Cut scallion in
1/2-inch sections . Mince ginger root. Crush garlic. Blend  cornstarch,
soy sauce and sherry to a paste. Heat oil. Add salt, then  scallion and
ginger root; stir-fry a few times. Add shrimp and  stir-fry until pink
(about 3 minutes). Remove ingredients from pan.  Heat remaining oil.
Add remaining salt, then garlic, and stir-fry a  few times. Add
vegetables; stir-fry to coat with oil. Stir in stock  and heat quickly.
Then cook, covered, over medium heat, until nearly  done. Return
shrimp, stir-frying to reheat and blend flavors (about 1  minute more).
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, sprinkle the
shrimp with 1-1/2 tablespoons sherry and let  stand 5 minutes, turning
several times. For the cornstarch paste in  step 2, substitute any of
the following and add in step 7: 1  tablespoon cornstarch, 3
tablespoons cold water, 2 teaspoons soy  sauce 2 teaspoons cornstarch,
1 teaspoon sugar, 1/2 teaspoon salt, 1  teaspoon soy sauce and 3
tablespoons cold stock 1 teaspoon  cornstarch, 1 tablespoon oyster
sauce, 2 tablespoons soy sauce, 3  tablespoons cold water and 2 slices
fresh ginger root, minced 1/2  teaspoon salt, 2 teaspoons soy sauce, 2
teaspoons sherry, 3  tablespoons stock and 1 or 2 slices fresh ginger
root, minced. After  adding the shrimp in step 3, stir-fry only 1/2
minute, then sprinkle  with 1 more tablespoon sherry and stir-fry until
pink.  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: 268 Calories From Fat: 136 Total Fat: 15.4g Cholesterol: 88.2mg Sodium: 969.8mg Potassium: 130.7mg Carbohydrates: 16g Fiber: 2.9g Sugar: <1g Protein: 15.6g