| 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.
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