| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 12 | Servings |
INGREDIENTS
| 1/2 | lb | Shrimp |
| 1/2 | t | Cornstarch |
| 1/4 | t | Salt |
| 1 | t | Sherry |
| 1/2 | lb | Bean sprouts |
| 1/4 | c | Fresh mushrooms |
| 2 | c | Celery |
| 2 | T | Oil |
| 1 | T | Oil |
| 1/4 | t | Salt |
| 1/2 | t | Sugar |
| 1 | cup carrots, grated. |
INSTRUCTIONS
Shell and devein shrimp; cut in 1/2-inch pieces. Combine cornstarch, salt and sherry; then add to shrimp and toss to coat. Blanch bean sprouts. Shred mushrooms and celery. Roll celery in a clean towel, pressing to remove as much moisture as possible. Heat oil. Add shrimp and stir-fry until pink; then remove from pan. Heat remaining oil. Add remaining salt, then celery. Stir-fry 2 minutes; sprinkle with sugar. Add mushrooms; stir-fry 1 minute. Add bean sprouts; stir-fry 1 minute more. Return shrimp; stir-fry another minute. Then transfer mixture to a colander; drain and let cool. VARIATIONS: 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.) For the bean sprouts, substitute 1/2 cup bamboo shoots, shredded; or 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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Nutrition (calculated from recipe ingredients)
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Calories: 53
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 23.8mg
Sodium: 267mg
Potassium: 100.9mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: 1.1g
Protein: 3.2g