| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Seafood |
8 |
Servings |
INGREDIENTS
| 2 |
|
Dried black mushrooms |
| 1 |
lb |
Shrimp |
| 1/2 |
|
Clove garlic |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg (up to) |
| 6 |
c |
Water |
| 2 |
lg |
Tomatoes |
| 1 |
|
Green pepper |
| 2 |
|
Celery stalks |
| 4 |
|
Scallion stalks |
| 1 |
|
Clove garlic |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 1/4 |
c |
Mushroom liquid |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Soak dried mushrooms; reserve soaking liquid.
2. Shell and devein shrimp. Mince shrimp and garlic; then combine with
cornstarch, sugar, soy sauce and salt. Beat egg; then blend in well. Form
into walnut-size balls.
3. Bring water to a boil. Carefully drop in shrimp balls, a few at a time,
and cook gently until they float (3 to 4 minutes). Drain, discarding
liquid.
4. Meanwhile peel tomatoes and chop to a pulp. Dice pepper in 1-inch
squares. Cut celery stalks and scallions in 1-inch sections. Crush
remaining garlic. Slice soaked mushrooms.
5. Blend remaining cornstarch, soy sauce and sugar to a paste with the
mushroom-soaking liquid.
6. Heat oil. Add remaining salt and garlic; stir-fry to brown lightly. Add
green pepper, celery and mushrooms, and stir-fry a few times. Then cook,
covered, 2 minutes over medium heat.
7. Add scallions and stir-fly until translucent (1 to 2 minutes more).
8. Add shrimp balls and tomato pulp; stir in to heat through.
9. Then stir in cornstarch mixture 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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