| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp |
| 1 |
tb |
Cornstarch |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 1 |
|
Head lettuce |
| 1 |
|
Clove garlic |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Stock |
INSTRUCTIONS
1. Shell and devein shrimp. Add cornstarch and toss to coat. Mince ginger
root and sprinkle over shrimp.
2. Shred lettuce coarsely. Crush garlic.
3. Heat oil. Add salt, then garlic; stir-fry to brown lightly. Add shrimp
and stir-fry until pinkish (about 2 minutes).
4. Add lettuce; stir-fry to soften slightly (about 1 minute more).
5. Stir in stock and heat quickly. 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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