Stir-fried Shrimp W/bean Sprout, Snowpea
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 2 | T | Cloud Ear mushrooms |
| 1/2 | lb | Shrimp |
| 1 | lb | Bean sprouts |
| 1/2 | c | Snow peas |
| 2 | Celery stalks | |
| 1 | Or | |
| 2 | Scallion stalks | |
| 1 | Clove garlic | |
| 2 | Fresh ginger root | |
| 2 | t | Cornstarch |
| 1 | t | Sugar |
| 1 | T | Soy sauce |
| 1 | T | Sherry |
| 1 | ds | Pepper |
| 2 | up to | |
| 3 | T | Oil |
| 1/2 | t | Salt |
| 1 1/2 | T | Oil |
INSTRUCTIONS
Soak cloud ear mushrooms. Shell and devein shrimp; cut each in 2 or 3 pieces. Blanch bean sprouts. Stem snow peas. Slice celery thin; also scallions and soaked mushrooms. Mince garlic and ginger root. Blend cornstarch, sugar, soy sauce, sherry and pepper to a paste. Heat oil. Add salt, then sliced vegetables; stir-fry about 1 minute. Add bean sprouts and stir-fry 1 minute more. Remove from pan. (The vegetables should be tender but still crisp.) Heat remaining oil. Add minced garlic and ginger root; stir-fry a few times. Add shrimp and stir-fry until pinkish. Add snow peas and stir-fry 1/2 minute more. Return other vegetables; stir-fry briefly to reheat. 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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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 123
Total Fat: 13.8g
Cholesterol: 47.6mg
Sodium: 1585mg
Potassium: 297.7mg
Carbohydrates: 15.6g
Fiber: 1.2g
Sugar: 3.5g
Protein: 10.7g