| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 10 | Dried black mushrooms | |
| 1/2 | lb | Shrimp |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 1 1/2 | T | Oil |
| 1 | T | Soy sauce |
| 1/2 | t | Salt |
| 2 | T | Oil |
| 1/4 | c | Stock |
INSTRUCTIONS
Soak dried mushrooms. Shell and devein shrimp. Crush ginger root. Slice soaked mushrooms. Heat oil. Add ginger; stir-fry a few times. Add shrimp and stir-fry until pinkish (about 2 minutes). Add soy sauce and salt; stir-fry 2 minutes more. Remove shrimp from pan. Heat remaining oil. Add mushrooms; stir-fry to coat with oil. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. Return shrimp and stir in only to reheat and blend flavors (about 1 minute). Serve at once. 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: 171
Calories From Fat: 100
Total Fat: 11.3g
Cholesterol: 48.3mg
Sodium: 739.9mg
Potassium: 60.7mg
Carbohydrates: 10.5g
Fiber: <1g
Sugar: <1g
Protein: 6.8g