| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Seafood |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Frozen miniature shrimp |
| 1 |
|
Or |
| 2 |
sl |
Fresh ginger root |
| 1/2 |
ts |
Salt |
|
|
Water to cover |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1/2 |
|
Egg white |
| 1 |
c |
Shelled peas |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Stock |
| 2 |
tb |
Oil |
| 1 |
tb |
Sherry |
INSTRUCTIONS
1. 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.
2. Mince ginger root; then combine with cornstarch, salt and egg white. Add
to shrimp and toss to coat.
3. Parboil peas.
4. Blend remaining cornstarch and cold stock to a paste.
5. Heat oil. Add shrimp and stir-fry until they turn white (1 to 2
minutes).
6. 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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