| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 3 |
|
Or |
| 4 |
|
Black mushrooms |
| 1/2 |
lb |
Shrimp |
| 1 |
ts |
Cornstarch |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Sherry |
| 1 |
|
Cucumber |
| 1/2 |
c |
Bamboo shoots |
| 1 |
c |
Carrots |
| 2 |
sl |
Fresh ginger root |
| 1 1/2 |
tb |
Oil |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Shell and devein shrimp. Combine cornstarch, salt and sherry; then add
to shrimp and toss to coat.
3. Peel and sliver cucumber. Sliver bamboo shoots and soaked mushrooms.
Sliver and parboil carrots. Mince ginger root.
4. Heat oil. Add ginger root; stir-fry a few times. Add shrimp and stir-fry
until pink (about 3 minutes). Remove from pan.
5. Heat remaining oil. Add slivered vegetables and stir-fry until nearly
done (2 to 3 minutes).
6. Return shrimp, along with sugar and remaining salt. Stir-fry only to
heat through 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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