| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
up to |
| 6 |
|
Dried black mushrooms |
| 1/2 |
lb |
Shrimp |
| 1 |
|
Or |
| 2 |
|
Fresh ginger root |
| 1 |
T |
Cornstarch |
| 2 |
T |
Soy sauce |
| 1 |
T |
Sherry |
| 1 |
c |
Chinese cabbage |
| 1 |
c |
Bamboo shoots |
| 2 |
T |
Oil |
| 2 |
T |
Oil |
| 1/2 |
t |
Salt |
INSTRUCTIONS
Soak dried mushrooms. Shell, devein and dice shrimp. Mince ginger
root; then combine with cornstarch, soy sauce and sherry. Add to
shrimp and toss to coat. Slice Chinese cabbage, bamboo shoots and
soaked mushrooms. Heat oil. Add shrimp and stir-fry until pinkish
(about 2 minutes); then remove from pan. Heat remaining oil. Add salt,
then sliced vegetables and stir-fry to coat with oil. Cover pan and
cook 2 minutes over medium heat. (The vegetables will cook in their
own steam.) Then stir-fry vegetables a few times. Return shrimp,
stir-frying only to blend in and reheat. Then combine mixture with
soft-fried or tossed noodles, as indicated in main recipe. VARIATION:
For the Chinese cabbage, substitute 2 celery stalks, blanched and
sliced, and 6 snow peas, stemmed. FOR USE WITH SOFT-FRIED OR TOSSED
NOODLES 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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