| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shrimp |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
tb |
Cornstarch |
| 1 |
|
Or |
| 2 |
|
Cucumbers |
| 1 |
|
White onion |
| 1 |
|
Clove garlic |
| 1 |
|
Or |
| 2 |
sl |
Fresh ginger root |
| 2 |
tb |
Oil |
| 2 |
ts |
Sherry |
| 1 |
tb |
Oil |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
1. Shell and devein shrimp. Sprinkle with salt and pepper; then add
cornstarch and toss to coat.
2. Peel cucumbers. Cut lengthwise in half and seed; then cut crosswise in
1/4-inch slices. Slice onion thin. Crush garlic. Mince ginger root.
3. Heat oil. Add garlic; stir-fry a few times. Add onion and stir-fry until
translucent (1 to 2 minutes).
4. Add shrimp and stir-fry until pink (2 to 3 minutes). Add sherry;
stir-fry until it evaporates. Remove ingredients from pan.
5. Heat remaining oil. Add remaining salt, then minced ginger root;
stir-fry a few times. Add cucumber slices and stir-fry over medium heat
until translucent (1 to 2 minutes).
6. Return shrimp, stir-frying only to reheat. Serve at once. VARIATION: For
the cucumbers and onion, substitute 2 or 3 green peppers, diced.
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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