| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp |
| 2 |
sl |
Fresh ginger root |
| 2 |
tb |
Sherry |
| 1 |
tb |
Soy sauce |
| 1 |
|
Or |
| 2 |
|
Green peppers |
| 1 |
|
Onion |
| 4 |
|
Celery stalks |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 1 1/2 |
tb |
Oil |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Stock |
INSTRUCTIONS
1. Shell and devein shrimp. Mince ginger root; then combine with sherry and
soy sauce. Add to shrimp and toss. Let stand 15 minutes, turning
occasionally.
2. Dice green pepper, onion and celery. Blend cornstarch and cold water to
a paste.
3. Heat oil. Add shrimp and stir-fry until pinkish (2 to 3 minutes). Remove
from pan.
4. Heat remaining oil. Add salt, then diced vegetables; stir-fry to soften
slightly (1 to 2 minutes).
5. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat.
6. Return shrimp; stir in only to reheat and blend flavors (about 1
minute). Then stir in cornstarch paste to thicken, and 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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