| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 2 | sl | Fresh ginger root |
| 1 | Scallion stalk | |
| 1 | tb | Sherry |
| 2 | Or | |
| 3 | Bean curd cakes | |
| 1 | tb | Cornstarch |
| 1/4 | c | Stock |
| 3 | tb | Oil |
| 1 1/2 | tb | Oil |
| 1 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Shell and devein shrimp. Mince ginger root and scallion; then add to shrimp, along with sherry. Let stand 10 minutes, turning occasionally. 2. Meanwhile cut each bean curd cake first in half, then in 4 slices. Blend cornstarch and cold stock to a paste. 3. Heat oil. Add bean curd; stir-fr-y gently until lightly browned. Remove from pan. 4. Heat remaining oil. Add shrimp and stir-fry until pinkish. Sprinkle with soy sauce, sugar and salt; stir-fry 1/2 minute more to blend. 5. Stir in cornstarch paste to thicken. Then return bean curd and stir in gently to reheat. Serve at once. VARIATIONS: 1. In step 1, toss the shrimp in a mixture of 1 teaspoon cornstarch, 1 teaspoon ginger juice and 1/2 teaspoon salt. In step 3, add to the hot oil 1/2 leek stalk, minced; then add the bean curd. In step 4, for the soy sauce, substitute sherry. 2. In step 5, add with the bean curd 1 cucumber, peeled and cut in thin strips. 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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