| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
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 |
sl |
Fresh ginger root |
| 2 |
ts |
Cornstarch |
| 1 |
ts |
Sugar |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1 |
ds |
Pepper (up to) |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Oil |
INSTRUCTIONS
1. Soak cloud ear mushrooms.
2. Shell and devein shrimp; cut each in 2 or 3 pieces. Blanch bean sprouts.
Stem snow peas.
3. Slice celery thin; also scallions and soaked mushrooms. Mince garlic and
ginger root.
4. Blend cornstarch, sugar, soy sauce, sherry and pepper to a paste.
5. 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.)
6. Heat remaining oil. Add minced garlic and ginger root; stir-fry a few
times. Add shrimp and stir-fry until pinkish.
7. Add snow peas and stir-fry 1/2 minute more. Return other vegetables;
stir-fry briefly to reheat.
8. 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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