| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Almond meats |
| 1/2 |
lb |
Shrimp |
| 2 |
sl |
Fresh ginger root |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1 |
|
Or |
| 2 |
|
Celery stalks |
| 1 |
|
Clove garlic |
| 1 |
ts |
Soy sauce |
| 1 |
ts |
Sherry |
| 2 |
tb |
Water |
| 2 |
tb |
Oil |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Blanch and toast almonds.
2. Shell, devein, and butterfly shrimp. (Leave tail segments intact.)
3. Mince ginger root; then add to shrimp, along with cornstarch and salt.
Toss to coat.
4. Mince celery; crush garlic. Combine soy sauce, sherry and water.
5. Heat oil. Brown garlic and discard. Add shrimp, stir-fry until pinkish
(about 2 minutes).
6. Add minced celery and pepper; stir-fry 2 minutes more. Quickly stir in
soy-sherry mixture and stir-fry another minute. Garnish with almonds and
serve at once. VARIATION: For the almonds, substitute walnuts.
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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