| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Frozen miniature shrimp |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 1/2 | t | Salt |
| Water to cover | ||
| 1 | t | Cornstarch |
| 1/2 | t | Salt |
| 1/2 | Egg white | |
| 1 | c | Shelled peas |
| 1 | t | Cornstarch |
| 2 | T | Stock |
| 2 | T | Oil |
| 1 | T | Sherry |
INSTRUCTIONS
Thaw shrimp. Add salt and water and let stand a few minutes. Meanwhile mince scallion. Drain shrimp, then rinse several times with fresh water. Drain again and blot dry with paper toweling. Mince ginger root; then combine with cornstarch, salt and egg white. Add to shrimp and toss to coat. Parboil peas. Blend remaining cornstarch and cold stock to a paste. Heat oil. Add shrimp and stir-fry until they turn white (1 to 2 minutes). Add sherry and peas; stir-fry 1/2 minute more. Then stir in cornstarch paste to thicken, and serve at once. 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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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: <1mg
Sodium: 464.5mg
Potassium: 35.7mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: <1g
Protein: 2.2g