| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | tb | Fermented black beans |
| 1 | lb | Shrimp |
| 1 | Clove garlic | |
| 2 | sl | Fresh ginger root |
| 1 | tb | Soy sauce |
| 2 | tb | Sherry |
| 1 | ts | Sugar |
| 1 | ds | Pepper |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| 1 | ts | Soy sauce |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Soak fermented black beans. 2. Shell and devein shrimp. Crush garlic. 3. Mince ginger root; then combine in a cup with soy sauce, sherry, sugar and pepper. In another cup, blend cornstarch, cold water and remaining soy sauce to a paste. 4. Heat oil. Add salt, then garlic, and stir-fry to bmwn lightly. Add shrimp; stir-fry until pinkish (about 2 minutes). 5. Add ginger-soy mixture and stir-fry 1/2 minute more. Add soaked black beans; stir-fry another 1/2 minute. 6. Stir in stock and heat quickly. Then cook, covered, 1 to 2 minutes over medium heat. 7. 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.
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”