| 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.
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