| 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 |
tb |
Sherry |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 1/2 |
tb |
Oil |
| 1 1/2 |
tb |
Oil |
INSTRUCTIONS
1. Shell, devein and dice shrimp. Dice bean curd. Slice fresh mushrooms.
Shell and parboil peas.
2. Combine sherry, soy sauce, salt and pepper.
3. Heat oil. Add shrimp and stir-fry until pink. Remove from pan.
4. Heat remaining oil. Add mushrooms; stir-fry to soften slightly. Then add
parboiled peas and stir-fry 1 minute more.
5. Add diced bean curd and sherry-soy mixture. Stir-fry gently until bean
curd is heated through.
6. Return shrimp and cook, gently stirring, to reheat and blend flavors
(about 1 minute). Serve at once. VARIATIONS:
1. In step 1, toss the shrimp in 1 tablespoon sherry. Let stand 10 to 15
minutes, turning occasionally.
2. 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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