| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1 | lb | Bean sprouts |
| 1 | tb | Preserved sweet pickles |
| 1 | Clove garlic | |
| 1 | Or | |
| 2 | sl | Fresh ginger root |
| 2 | tb | Sherry |
| 1 | ts | Sugar |
| 1 | ts | Soy sauce |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| 1 | ds | Pepper |
| 1 | ts | Soy sauce |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Shell, devein and butterfly shrimp. (Leave tail segments intact.) 2. Blanch bean sprouts. Shred sweet pickles: Crush garlic. 3. Mince ginger root; then combine in a cup with sherry, sugar and soy sauce. In a second cup, blend cornstarch, cold water, pepper and remaining soy sauce to a paste. 4. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add shrimp; stir-fry until pinkish. 5. Add ginger-sherry mixture; stir-fry 1-1/2 minutes more. 6. Add bean sprouts and pickles and stir-fry another minute. 7. Stir in stock and heat quickly. Then cook, covered, 1 to 2 minutes over medium heat. 8. Stir in cornstarch paste to thicken and serve at once. VARIATION: For the bean sprouts, substitute any of the following: 1 pound broccoli, broken in flowerets and parboiled; 1 pound string beans, cut in 2-inch lengths and parboiled; or 1/2 pound snow peas. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”