| 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.
A Message from our Provider:
“No one understands like Jesus”