| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 4 | Dried black mushrooms | |
| 1/2 | lb | Frozen miniature shrimp |
| 1/2 | ts | Salt |
| Water to cover | ||
| 1 | sl | Fresh ginger root |
| 1/2 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 1/2 | Egg white | |
| 1 | c | Chinese cabbage |
| 1/4 | c | Bamboo shoots |
| 1/4 | c | Canned button mushrooms |
| 10 | Water chestnuts | |
| 12 | Snow peas | |
| 1 | Clove garlic | |
| 2 | ts | Cornstarch |
| 2 | ts | Water |
| 1/4 | ts | Sugar |
| 1 | ds | Pepper |
| 2 | tb | Oil |
| 3 | tb | Oil |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Thaw shrimp. Add salt and water and let stand a few minutes. Drain shrimp, then rinse several times with fresh water. Drain again and blot dry with paper toweling. 3. Dice Chinese cabbage, bamboo shoots, canned and soaked mushrooms and water chestnuts. Stem and dice snow peas. Crush garlic. 4. Blend cornstarch, water, sugar and pepper to a paste. 5. Heat oil. Add shrimp, stir-fry 2 minutes; then remove from pan. 6. Heat remaining oil. Add garlic; stir-fry to brown lightly. Then add all vegetables, except snow peas, and stir-fry to coat with oil (about 1 minute). 7. Stir in stock and heat quickly. Then cook, covered, over medium heat, until nearly done (about 2 minutes). 8. Add snow peas and stir in 1/2 minute. Return shrimp; stir in only to reheat (about 1/2 minute more). 9. 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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