| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 6 |
|
Scallion stalks |
| 1 |
|
Clove garlic |
| 2 |
sl |
Fresh ginger root |
| 2 |
tb |
Catsup |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Vinegar |
| 2 |
ts |
Sugar |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Cold water |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Shell and devein shrimp. Sprinkle with salt and pepper.
2. Slice scallion stalks; mince garlic and ginger. Then combine with
catsup, soy sauce, vinegar and sugar. Blend cornstarch and cold water to a
paste.
3. Heat oil. Add shrimp and stir-fry until pinkish (about 2 minutes).
4. Add scallion-catsup mixture and cook 2 minutes over low heat, stirring
frequently. Then 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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