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