| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Almond meats |
| 1/2 |
lb |
Shrimp |
| 3 |
|
Or |
| 4 |
|
Celery stalks |
| 2 |
sl |
Fresh ginger root |
| 1 1/2 |
|
Oil |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Sherry |
| 1 1/2 |
tb |
Oil |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
1. Blanch and toast almonds; then chop coarsely.
2. Shell, devein and dice shrimp. Dice celery. Mince ginger root.
3. Heat oil. Add ginger root; stir-fry a few times. Add shrimp and stir-fry
until pinkish (about 2 minutes). Then sprinkle with salt and sherry;
stir-fry 1 minute more and remove from pan.
4. Heat remaining oil. Add celery and almonds; stir-fry 1 minute. Then stir
in remaining salt.
5. Return shrimp, stir-frying only to reheat. Serve at once.
NOTE: The celery should be quite crisp.
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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