| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1/2 | lb | Zucchini |
| 2 | tb | Oil |
| 1 | tb | Sherry |
| 1 | tb | Oil |
| 1 | tb | Soy sauce |
INSTRUCTIONS
1. Shell, devein and dice shrimp. Sprinkle with cornstarch, salt and pepper, then toss to coat. Cut zucchini in 1/4-inch slices. 2. Heat oil. Add shrimp and stir-fry until pinkish. Sprinkle with sherry, then stir-fry until sherry evaporates. Remove shrimp from pan. 3. Heat remaining oil. Add zucchini and stir-fry a few times. Then sprinkle with soy sauce and stir-fry until zucchini softens. 4. 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 zucchini, substitute broccoli, broken in flowerets and parboiled. 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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