| 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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