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Deep-fried Shrimp W/vegetables #2

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CATEGORY CUISINE TAG YIELD
Seafood, Grains Chinese Seafood 10 Servings

INGREDIENTS

1 lb Deep-fried shrimp
1 c Bamboo shoots
1 c Chinese cabbage stems
1 c Celery
1/2 c Water chestnuts
1/2 c Onion
1/2 c Fresh mushrooms
1/2 c Snow peas
2 Scallion stalks
1 Clove garlic
1 T Cornstarch
1 T Soy sauce
1 t Sugar
1 ds Pepper
3 T Oil
3 Sesame oil, more or less
1 t Salt
1 c Stock

INSTRUCTIONS

Shell, devein and butterfly shrimp. Marinate as in the second or third
variation of "Basic Deep-fried Shrimp", then deep fry. (Reserve the
marinade.) Slice bamboo shoots thin; also Chinese cabbage stems,
celery, water chestnuts, onion and mushrooms. Cut snow peas in 2 or 3
pieces. Split scallions in half lengthwise; then cut crosswise in
1-inch sections. Crush garlic. Blend cornstarch, soy sauce, sugar and
pepper to a paste. Heat remaining oil along with sesame oil. Add salt
and garlic; stir-fry to brown lightly. Add all vegetables except
scallions and stir-fry 2 to 3 minutes to heat through. Add reserVed
shrimp marinade and stir-fry 2 minutes more. Add scallions; stir-fry  a
few times. Then add stock and heat quickly. Cook, covered, over  medium
heat, until vegetables are nearly done (about 3 minutes). Stir  in
deep-fried shrimp to reheat. Then stir in cornstarch paste to  thicken
and serve at once.  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: 67
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: <1mg
Sodium: 378.2mg
Potassium: 180.2mg
Carbohydrates: 5.1g
Fiber: 1g
Sugar: 2.2g
Protein: 1.7g


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