Name: Basic Stir-Fried Shrimp #1
Ingredients: 1/2 lb Shrimp; 2 ts Cornstarch; 1 tb Sherry; 1/2 ts Salt; 1 lb Vegetables; 1 Clove garlic; 2 sl Fresh ginger root; 1 tb Cornstarch; 2 tb Water; 1 1/2 tb Oil; 2 tb Oil; 1/2 c Stock; 3 minutes). Remove from pan.

There is a radical distinction between natural regret and God-given repentance. The flesh can feel remorse, acknowledge its evil deeds, and be ashamed of itself. However, this sort of disgust with past actions can be quickly shrugged off, and the individual can soon go back to his old wicked ways. None of the marks of true repentance described in 2 Corinthians 7:11 are found in his behavior. Out of a list of 10 men in the Bible who said, “I have sinned,” we believe only five actually repented. They were David (2 Sam. 12:13), Nehemiah (Neh. 1:6), Job (Job 42:5,6), Micah (Micah 7:9), and the prodigal son (Luke 15:18).

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Chinese	Seafood	4	Servings

INGREDIENTS

1/2	lb	Shrimp
2	ts	Cornstarch
1	tb	Sherry
1/2	ts	Salt
1	lb	Vegetables
1		Clove garlic
2	sl	Fresh ginger root
1	tb	Cornstarch
2	tb	Water
1 1/2	tb	Oil
2	tb	Oil
1/2	c	Stock
	3	minutes). Remove from pan.

INSTRUCTIONS

1. Shell and devein shrimp. Combine cornstarch, sherry, and salt; add to
shrimp and toss to coat.
2. Slice or dice vegetables. Crush garlic. Mince ginger root. Blend
remaining cornstarch and cold water to a paste.
3. Heat oil. Brown garlic lightly. Add shrimp and stir-fry until pink (2 to
4. Heat remaining oil. Add ginger root; stir-fry a few times. Then add
vegetables; and stir-fry briefly to coat with oil.
5. Stir in and heat stock quickly. Then cook, covered, over medium heat,
until nearly done.
6. 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:
1. In step 1, add to the cornstarch mixture any or all of the following:
a. 1 teaspoon sugar
b. 2 teaspoons soy sauce
c. 1 scallion stalk, minced
d. 2 slices fresh ginger root, minced (omit it in step 4)
2. In step 1, toss the shrimp instead in any of the following combinations:
a. 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.
b. 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.
c. 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.
d. 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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