Deep-fried shrimp w/vegetables #2

10 Servings

Ingredients

Quantity Ingredient
1 pounds Deep-fried shrimp
1 cup Bamboo shoots
1 cup Chinese cabbage stems
1 cup Celery
½ cup Water chestnuts
½ cup Onion
½ cup Fresh mushrooms
½ cup Snow peas
2 Scallion stalks
1 Clove garlic
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 teaspoon Sugar
1 dash Pepper
3 tablespoons Oil
3 drops Sesame oil; more or less
1 teaspoon Salt
1 cup Stock

Directions

1. Shell, devein and butterfly shrimp. Marinate as in the second or third variation of "Basic Deep-fried Shrimp", then deep fry. (Reserve the marinade.)

2. Slice bamboo shoots thin; also Chinese cabbage stems, celery, water chestnuts, onion and mushrooms. 3. Cut snow peas in 2 or 3 pieces. Split scallions in half lengthwise; then cut crosswise in 1-inch sections. Crush garlic.

4. Blend cornstarch, soy sauce, sugar and pepper to a paste.

5. Heat remaining oil along with sesame oil. Add salt and garlic; stir-fry to brown lightly. Add all vegetables except scallions and stir-fry 2 to 3 minutes to heat through.

6. Add reserVed shrimp marinade and stir-fry 2 minutes more.

7. Add scallions; stir-fry a few times. Then add stock and heat quickly.

Cook, covered, over medium heat, until vegetables are nearly done (about 3 minutes).

8. Stir in deep-fried shrimp to reheat. 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, .

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