INGREDIENTS

INSTRUCTIONS

1. Shell and devein shrimp. Slice or dice vegetables. Cut scallion in
1/2-inch sections . Mince ginger root. Crush garlic.
2. Blend cornstarch, soy sauce and sherry to a paste.
3. 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.
4. Heat remaining oil. Add remaining salt, then garlic, and stir-fry a few
times.  Add vegetables; stir-fry to coat with oil.
5. Stir in stock and heat quickly. Then cook, covered, over medium heat,
until nearly done.
6. Return shrimp, stir-frying to reheat and blend flavors (about 1 minute
more).
7. 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:
1. In step 1, sprinkle the shrimp with 1-1/2 tablespoons sherry and let
stand 5 minutes, turning several times.
2. For the cornstarch paste in step 2, substitute any of the following and
add in step 7:
a. 1 tablespoon cornstarch, 3 tablespoons cold water, 2 teaspoons soy
sauce
b. 2 teaspoons cornstarch, 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon
soy sauce and 3 tablespoons cold stock
c. 1 teaspoon cornstarch, 1 tablespoon oyster sauce, 2 tablespoons soy
sauce, 3 tablespoons cold water and 2 slices fresh ginger root, minced
d. 1/2 teaspoon salt, 2 teaspoons soy sauce, 2 teaspoons sherry, 3
tablespoons stock and 1 or 2 slices fresh ginger root, minced.
3. 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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