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CATEGORY CUISINE TAG YIELD
Seafood, Grains Chinese Seafood 4 Servings

INGREDIENTS

1/2 lb Shrimp
3 Or
4 Bean curd cakes
1/4 lb Fresh mushrooms
1/2 lb Peas
2 T Sherry
1 T Soy sauce
1/2 t Salt
1 ds Pepper
1 1/2 T Oil
1 1/2 T Oil

INSTRUCTIONS

Shell, devein and dice shrimp. Dice bean curd. Slice fresh mushrooms.
Shell and parboil peas. Combine sherry, soy sauce, salt and pepper.
Heat oil. Add shrimp and stir-fry until pink. Remove from pan. Heat
remaining oil. Add mushrooms; stir-fry to soften slightly. Then add
parboiled peas and stir-fry 1 minute more. Add diced bean curd and
sherry-soy mixture. Stir-fry gently until bean curd is heated  through.
Return shrimp and cook, gently stirring, to reheat and blend  flavors
(about 1 minute). Serve at once. VARIATIONS: In step 1, toss  the
shrimp in 1 tablespoon sherry. Let stand 10 to 15 minutes,  turning
occasionally. In step 3, stir-fry shrimp 1/2 minute; then add
sherry-soy mixture and stir fry until shrimp turns pink. In step 5,
add 1/2 cup stock with bean curd and simmer, covered, to heat through.
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: 291
Calories From Fat: 133
Total Fat: 15g
Cholesterol: 71.4mg
Sodium: 1051.6mg
Potassium: 255.1mg
Carbohydrates: 23.9g
Fiber: 2.9g
Sugar: 3.5g
Protein: 13.7g


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