| 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