| 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 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1 |
ds |
Pepper |
| 3 |
tb |
Oil |
| 3 |
dr |
Sesame oil; more or less |
| 1 |
ts |
Salt |
| 1 |
c |
Stock |
INSTRUCTIONS
1. Shell, devein and butterfly shrimp. Marinate as in the second or third
variation of "Basic Deep-fried Shrimp", then deep fry. (Reserve the
marinade.)
2. Slice bamboo shoots thin; also Chinese cabbage stems, celery, water
chestnuts, onion and mushrooms.
3. Cut snow peas in 2 or 3 pieces. Split scallions in half lengthwise; then
cut crosswise in 1-inch sections. Crush garlic.
4. Blend cornstarch, soy sauce, sugar and pepper to a paste.
5. 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.
6. Add reserVed shrimp marinade and stir-fry 2 minutes more.
7. 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).
8. 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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