| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 10 |
|
Dried black mushrooms |
| 1/2 |
lb |
Shrimp |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 1 1/2 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Oil |
| 1/4 |
c |
Stock |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Shell and devein shrimp. Crush ginger root. Slice soaked mushrooms.
3. Heat oil. Add ginger; stir-fry a few times. Add shrimp and stir-fry
until pinkish (about 2 minutes).
4. Add soy sauce and salt; stir-fry 2 minutes more. Remove shrimp from pan.
5. 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.
6. 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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