| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
-(up to) |
| 6 |
|
Dried black mushrooms |
| 1/2 |
lb |
Shrimp |
| 1 |
|
Or |
| 2 |
sl |
Fresh ginger root |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1 |
c |
Chinese cabbage |
| 1 |
c |
Bamboo shoots |
| 2 |
tb |
Oil |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Shell, devein and dice shrimp. Mince ginger root; then combine with
cornstarch, soy sauce and sherry. Add to shrimp and toss to coat.
3. Slice Chinese cabbage, bamboo shoots and soaked mushrooms.
4. Heat oil. Add shrimp and stir-fry until pinkish (about 2 minutes); then
remove from pan.
5. 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.
6. 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.
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”