| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Cleaned raw shrimp |
| 1/4 |
lb |
Ground pork |
| 1 |
tb |
Dry sherry |
| 4 |
tb |
Oil |
| 4 |
tb |
Cornstarch |
| 2 |
sl |
Ginger root -or- |
| 1/2 |
ts |
Ginger |
| 2 |
|
Cloves garlic; chopped |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Msg |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Soy sauce |
| 1/4 |
ts |
Sugar |
| 1 1/2 |
tb |
Cooked black beans (optional) |
INSTRUCTIONS
Mix shrimp with 1/2 tablespoon cornstarch and sherry. Set aside. Mix
remaining cornstarch in 1/4 cup cold water. In skillet, cook shrimp in oil,
stirring constantly, for 2 minutes. Remove. Add ginger, garlic and beans to
oil; stir. Add pork, salt, soy sauce, MSG, sugar and 1 cup water. Bring to
boil and simmer 2 minutes. Add shrimp and egg; stir well. Serve hot over
rice.
JOY YOUNG'S CHINESE RESTAURANT
MEMPHIS, TN
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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