Stir-fried Shrimp And Bean Curd #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 2 | Fresh ginger root | |
| 1 | Scallion stalk | |
| 1 | T | Sherry |
| 2 | Or | |
| 3 | Bean curd cakes | |
| 1 | T | Cornstarch |
| 1/4 | c | Stock |
| 3 | T | Oil |
| 1 1/2 | T | Oil |
| 1 | T | Soy sauce |
| 1 | t | Sugar |
| 1/2 | t | Salt |
INSTRUCTIONS
Shell and devein shrimp. Mince ginger root and scallion; then add to shrimp, along with sherry. Let stand 10 minutes, turning occasionally. Meanwhile cut each bean curd cake first in half, then in 4 slices. Blend cornstarch and cold stock to a paste. Heat oil. Add bean curd; stir-fr-y gently until lightly browned. Remove from pan. 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. Stir in cornstarch paste to thicken. Then return bean curd and stir in gently to reheat. Serve at once. VARIATIONS: 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 307
Calories From Fat: 181
Total Fat: 20.4g
Cholesterol: 72.4mg
Sodium: 1111.5mg
Potassium: 116mg
Carbohydrates: 19.5g
Fiber: <1g
Sugar: 1.7g
Protein: 10.4g