| 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.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”