Basic stir-fried shrimp #2

4 Servings

Ingredients

Quantity Ingredient
½ pounds Shrimp
1 pounds Vegetables
1 Scallion stalk
2 slices Fresh ginger root
1 Clove garlic
1 teaspoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Sherry
1½ tablespoon Oil
¼ teaspoon Salt
2 tablespoons Oil
¼ teaspoon Salt
½ cup Stock

Directions

1. Shell and devein shrimp. Slice or dice vegetables. Cut scallion in ½-inch sections . Mince ginger root. Crush garlic.

2. Blend cornstarch, soy sauce and sherry to a paste.

3. Heat oil. Add salt, then scallion and ginger root; stir-fry a few times.

Add shrimp and stir-fry until pink (about 3 minutes). Remove ingredients from pan.

4. Heat remaining oil. Add remaining salt, then garlic, and stir-fry a few times. Add vegetables; stir-fry to coat with oil.

5. Stir in stock and heat quickly. Then cook, covered, over medium heat, until nearly done.

6. Return shrimp, stir-frying to reheat and blend flavors (about 1 minute more).

7. Stir in cornstarch paste to thicken. Serve at once.

NOTE: Any vegetable can be used. (See "Cooking Instructions for Vegetables" for details on cooking time.) For suggested combinations, see "Stir-Fried Shrimp Vegetable Combinations". VARIATIONS: 1. In step 1, sprinkle the shrimp with 1-½ tablespoons sherry and let stand 5 minutes, turning several times.

2. For the cornstarch paste in step 2, substitute any of the following and add in step 7:

a. 1 tablespoon cornstarch, 3 tablespoons cold water, 2 teaspoons soy sauce

b. 2 teaspoons cornstarch, 1 teaspoon sugar, ½ teaspoon salt, 1 teaspoon soy sauce and 3 tablespoons cold stock c. 1 teaspoon cornstarch, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 3 tablespoons cold water and 2 slices fresh ginger root, minced d. ½ teaspoon salt, 2 teaspoons soy sauce, 2 teaspoons sherry, 3 tablespoons stock and 1 or 2 slices fresh ginger root, minced.

3. After adding the shrimp in step 3, stir-fry only ½ minute, then sprinkle with 1 more tablespoon sherry and stir-fry until pink.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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