Stir-fried Shrimp And Vegetables #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 3 | Or | |
| 4 | Black mushrooms | |
| 1/2 | lb | Shrimp |
| 1 | t | Cornstarch |
| 1/4 | t | Salt |
| 1 | T | Sherry |
| 1 | Cucumber | |
| 1/2 | c | Bamboo shoots |
| 1 | c | Carrots |
| 2 | Fresh ginger root | |
| 1 1/2 | T | Oil |
| 2 | T | Oil |
| 1/2 | t | Sugar |
| 1/4 | t | Salt |
INSTRUCTIONS
Soak dried mushrooms. Shell and devein shrimp. Combine cornstarch, salt and sherry; then add to shrimp and toss to coat. Peel and sliver cucumber. Sliver bamboo shoots and soaked mushrooms. Sliver and parboil carrots. Mince ginger root. Heat oil. Add ginger root; stir-fry a few times. Add shrimp and stir-fry until pink (about 3 minutes). Remove from pan. Heat remaining oil. Add slivered vegetables and stir-fry until nearly done (2 to 3 minutes). 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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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 99
Total Fat: 11.1g
Cholesterol: 47.6mg
Sodium: 584.8mg
Potassium: 182.7mg
Carbohydrates: 13.7g
Fiber: 1g
Sugar: 2.1g
Protein: 7.1g