We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Opportunity may knock once, but temptation bangs on your front door forever.

Basic Stir-fried Shrimp #2

0
(0)
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.

A Message from our Provider:

“God will let you get away with it until suddenly . . .”

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


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?