| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Eggs |
Chinese |
Sauces, And, Preserves |
1 |
Servings |
INGREDIENTS
| 450 |
g |
Medium-sized fresh shrimp |
| 2 |
l |
Vegetable oil |
| 50 |
ml |
Vegetable oil |
| 1 |
|
Tbls fermented black beans; washed (to remove sa |
| 1 |
|
Tbls minced fresh garlic |
| 1 |
ts |
Minced fresh ginger |
|
pn |
Salt |
| 2 |
c |
Bell pepper (green or mixed colors) cut in |
| 2 |
c |
Yellow or white onions; cut into 2.5 cm squa |
| 23 |
ml |
Chicken broth |
| 30 |
ml |
Soy sauce |
| 25 |
ml |
White wine (we use dry sherry or Chinese r |
| 1 |
|
Tbls minced scallions |
| 1/2 |
ts |
Cornstarch .br mixed with |
| 1 |
ts |
Water |
| 1 |
|
Egg white (or 1 Tbls cornstarch) |
|
ds |
Vegetable oil |
INSTRUCTIONS
1. Shell and devein the shrimp; wash and dry them thoroughly. Mix the
shrimp with the marinade and let stand for 5 minutes.
2. Heat a wok over highest heat for 2 minutes; then add 1/2 - 2/3 l
vegetable oil. As soon as the oil is smoking hot, fry the shrimp for a few
seconds -- only til they just turn white. Remove shrimp quickly from wok
and let oil drain off.
3. Clean the wok; reheat it, and add 50 ml vegetable oil; when oil is
smoking hot add black beans, garlic, (chili peppers also at this point for
a spicy version,) ginger, and salt, mashing them all together. Stir-fry
about 15 seconds. Then add bell pepper (or onion), chicken broth, and soy
sauce; stir for 30 seconds. Return shrimp to wok (about 1/3 at a time so as
not to cool wok too drastically); add wine and scallions; stir for 10
seconds. Add liquid cornstarch mixture, stirring until the sauce thickens
and clears (about 10 seconds).
4. Remove and serve hot (with steamed rice).
Difficulty : easy. Precision
: measure ingredients.
Recipe By : Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu
Posted to EAT-L Digest 29 Sep 96
Date: Mon, 30 Sep 1996 16:46:07 -0500
From: LD Goss <ldgoss@METRONET.COM>
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