| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Deep-fried shrimp |
| 1 | Onion | |
| 1 | tb | Cornstarch |
| 2 | tb | Sherry |
| 2 | ts | Soy sauce |
| 1/2 | c | Stock |
| 2 | tb | Oil |
INSTRUCTIONS
1. Deep-fry shrimp as in "Basic Deep-fried Shrimp" and keep warm. Mince onion. 2. Blend together cornstarch, sherry, soy sauce and stock. 3. Heat remaining oil. Add minced onion and stir-fry until translucent (1 to 2 minutes). 4. Add cornstarch-sherry mixture and cook, stirring, until sauce thickens. Pour over shrimp and serve. 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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