| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Eggs | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Cooked shrimp |
| 3 | sl | Fresh ginger root |
| 1 | tb | Sherry |
| 1 | ts | Soy sauce |
| 5 | Or | |
| 6 | Egg whites | |
| 1/2 | ts | Salt |
| 4 | tb | Oil |
| 1 | ds | Pepper |
INSTRUCTIONS
1. Dice cooked shrimp and mince ginger root; then combine with sherry and soy sauce. 2. Beat egg whites, with salt, until frothy and stiff, but not dry. Fold in shrimp mixture. 3. Heat oil to smoking. Add shrimp-egg mixture and cook over medium-high heat, stirring constantly, until eggs begin to set (3 to 4 minutes). 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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