| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp |
|
|
Salt |
| 1 |
c |
Bamboo shoots |
| 2 |
tb |
Smoked hom |
| 2 |
tb |
Sherry |
| 1/2 |
ts |
Sugar |
| 2 |
ts |
Soy sauce |
| 1 1/2 |
tb |
Oil |
| 1 1/2 |
tb |
Oil (up to) |
| 3 |
tb |
Stock |
| 3 |
dr |
Vinegar; more or less |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
1. Shell and devein shrimp; cut in 3 or 4 pieces if large. Sprinkle lightly
with salt.
2. Slice bamboo shoots. Mince smoked ham. Combine sherry, sugar and soy
sauce.
3. Heat oil. Add shrimp and stir-fry until pinkish. Then remove from pan.
4. Heat remaining oil. Add bamboo shoots; stir-fry to heat through (about 1
minute). Then quickly stir in sherry-sugar mixture to blend.
5. Return shrimp; stir in stock. Cook, covered, 2 to 3 minutes over medium
heat. Transfer to a serving dish.
6. Sprinkle first with minced ham, then with vinegar and sesame oil. 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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