| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp |
| 1 |
c |
Bamboo shoots |
| 1 |
c |
Onions |
| 2 |
sl |
Fresh ginger root |
| 1 1/2 |
tb |
Sherry |
| 2 1/2 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water (up to) |
| 4 |
tb |
Oil |
INSTRUCTIONS
1. Shell and devein shrimp; cut in 1-inch sections.
2. Slice bamboo shoots and onion thin. Mince ginger root.
3. In one cup, combine sherry, soy sauce and sugar. In another, blend
cornstarch and cold water to a paste.
4. Heat oil. Add shrimp and stir-fry until pinkish. Quickly stir in
sherry-soy mixture to blend.
5. Add ginger root; stir-fry a few times more. Then add bamboo shoots and
onions. Stir-fry until onions are translucent (about 2 minutes).
6. 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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