| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1 | c | Bamboo shoots |
| 1 | c | Onions |
| 2 | Fresh ginger root | |
| 1 1/2 | T | Sherry |
| 2 1/2 | T | Soy sauce |
| 1 | t | Sugar |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 3 | up to | |
| 4 | T | Oil |
INSTRUCTIONS
Shell and devein shrimp; cut in 1-inch sections. Slice bamboo shoots and onion thin. Mince ginger root. In one cup, combine sherry, soy sauce and sugar. In another, blend cornstarch and cold water to a paste. Heat oil. Add shrimp and stir-fry until pinkish. Quickly stir in sherry-soy mixture to blend. Add ginger root; stir-fry a few times more. Then add bamboo shoots and onions. Stir-fry until onions are translucent (about 2 minutes). 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: 242
Calories From Fat: 140
Total Fat: 15.7g
Cholesterol: 71.4mg
Sodium: 2293.9mg
Potassium: 409.1mg
Carbohydrates: 9.7g
Fiber: 1.2g
Sugar: 3.5g
Protein: 14.3g