Stir-fried Shrimp And Bean Sprouts #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1 | lb | Bean sprouts |
| 1 | T | Preserved sweet pickles |
| 1 | Clove garlic | |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 2 | T | Sherry |
| 1 | t | Sugar |
| 1 | t | Soy sauce |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 1 | ds | Pepper |
| 1 | t | Soy sauce |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
Shell, devein and butterfly shrimp. (Leave tail segments intact.) Blanch bean sprouts. Shred sweet pickles: Crush garlic. 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. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add shrimp; stir-fry until pinkish. Add ginger-sherry mixture; stir-fry 1-1/2 minutes more. Add bean sprouts and pickles and stir-fry another minute. Stir in stock and heat quickly. Then cook, covered, 1 to 2 minutes over medium heat. 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:
“You can fool yourself. You can never fool God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 265
Calories From Fat: 109
Total Fat: 12.3g
Cholesterol: 73.3mg
Sodium: 1466.1mg
Potassium: 233.1mg
Carbohydrates: 24.6g
Fiber: <1g
Sugar: 5g
Protein: 13g