| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Chinese5 | 4 | servings |
INGREDIENTS
| 1/2 | c | Scallions; minced |
| 1/2 | c | Bamboo shoot; minced |
| 3 | tb | Water |
| 3 | Garlic cloves; minced | |
| 1/2 | c | Cat up |
| 1 | tb | Soy sauce |
| 2 | tb | Sugar |
| 1 | tb | Cornstarch |
| 1/4 | ts | Tabasco |
| 1 1/2 | c | Peanut oil |
| 1 | lb | Fresh shrimp; shelled; deveined |
| 1/4 | ts | Fresh ginger root; minced |
| 3 | tb | Sherry |
| 1 1/2 | ts | Sesame oil or |
| 1 | tb | Toasted sesame seeds; (opt) |
| Hot cooked rice |
INSTRUCTIONS
Combine scallions, bamboo shoot , ginger, garlic, and tabasco in a small bowl. In second bowl combine sugar, catsup, sherry, soy sauce, and sesame oil or seeds. In third bowl mix cornstarch and water. Heat oil in a wok or large skillet to 400F. Have ready a large strainer with a bowl underneath. Add shrimp to hot oil, stirring until done, about 2 minutes. Pour oil and shrimp into strainer to drain. Heat 2 T. of the strained oil in same wok or skillet over high heat. Add scallion mixture and stir-fry for one minute. Add drained shrimp and stir-fry for 30 seconds. Add cornstarch mixture to wok. Cook and stir until slightly thickened. Serve over cooked rice. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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