| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Fermented black beans |
| 1/2 |
lb |
Shrimp |
| 2 |
|
Green peppers |
| 1/2 |
c |
Dried onion |
| 1 |
|
Clove garlic |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Stock |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Soy sauce |
INSTRUCTIONS
1. Soak fermented black beans.
2. Shell and devein shrimp. Slice green peppers and dried onion.
3. Mince garlic; then mash with soaked black beans in one cup. In another,
blend cornstarch and cold water to a paste.
4. Heat oil. Add salt, then black bean mixture, and stir-fry a few times.
Add shrimp; stir-fry 1 minute.
5. Add green pepper and onion; stir-fry to soften slightly (1 to 2
minutes).
6. Stir in stock and heat quickly. Then cook, covered, over medium heat,
until done (2 to 3 minutes).
7. Stir in sugar and soy sauce to blend. Then stir in cornstarch paste to
thicken. Serve at once. VARIATION: At the end of step 7, stir in 1 egg,
beaten. (Remove from heat as soon as egg begins to set.)
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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