| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 12 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1/2 | ts | Cornstarch |
| 1/4 | ts | Salt |
| 1 | ts | Sherry |
| 1/2 | lb | Bean sprouts |
| 1/4 | c | Fresh mushrooms |
| 2 | c | Celery |
| 2 | tb | Oil |
| 1 | tb | Oil |
| 1/4 | ts | Salt |
| 1/2 | ts | Sugar |
INSTRUCTIONS
1. Shell and devein shrimp; cut in 1/2-inch pieces. Combine cornstarch, salt and sherry; then add to shrimp and toss to coat. 2. Blanch bean sprouts. Shred mushrooms and celery. Roll celery in a clean towel, pressing to remove as much moisture as possible. 3. Heat oil. Add shrimp and stir-fry until pink; then remove from pan. 4. Heat remaining oil. Add remaining salt, then celery. Stir-fry 2 minutes; sprinkle with sugar. 5. Add mushrooms; stir-fry 1 minute. Add bean sprouts; stir-fry 1 minute more. 6. Return shrimp; stir-fry another minute. Then transfer mixture to a colander; drain and let cool. VARIATIONS: 1. For the raw shrimp, substitute cooked shrimp; add in step 6, only to reheat; then sprinkle with 1/2 teaspoon salt and 1 teaspoon sherry. (Omit steps 1 and 3.) 2. For the bean sprouts, substitute 1/2 cup bamboo shoots, shredded; or 1/4 cup carrots, grated. FOR EGGROLLS/SPRING ROLLS 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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