Name: Stir-Fried Shrimp with Catsup #1
Ingredients: 1 lb Shrimp; 1 Clove garlic; 2 sl Fresh ginger root; 1 tb Soy sauce; 2 tb Sherry; 1 ts Sugar; 1/8 ts Pepper; 1 tb Cornstarch; 3 tb Water; 1 ts Soy sauce; 2 tb Oil; 1/2 ts Salt (up to); 3 tb Catsup; 1/2 c Stock

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Seafood	6	Servings

INGREDIENTS

1	lb	Shrimp
1		Clove garlic
2	sl	Fresh ginger root
1	tb	Soy sauce
2	tb	Sherry
1	ts	Sugar
1/8	ts	Pepper
1	tb	Cornstarch
3	tb	Water
1	ts	Soy sauce
2	tb	Oil
1/2	ts	Salt (up to)
3	tb	Catsup
1/2	c	Stock

INSTRUCTIONS

1. Shell and devein shrimp. Mince or crush garlic.
2. 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.
3. Heat oil. Add salt, then garlic, and stir-fry a few times. Add shrimp;
stir-fry until pinkish (about 2 minutes).
4. Add ginger-soy mixture and stir-fry 1 minute. Then add catsup; stir-fry
1/2    minute more.
5. Stir in stock and heat quickly. Then cook, covered, 2 minutes over
medium heat.
6. Stir in cornstarch paste to thicken and serve at once. VARIATIONS:
1. For the catsup, substitute 1 to 2 tablespoons oyster sauce.
2. Omit the ginger-soy mixture in step 2, but add the minced ginger root in
step 3 with the garlic. In step 4, add to the shrimp 2 teaspoons sherry and
1/4 cup stock; cook, covered, 2 minutes over medium heat. Then stir in 1/4
cup catsup to coat the shrimp evenly. Omit step 5. Pick up step 6.
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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