Stir-fried miniature shrimp and peas

8 Servings

Ingredients

Quantity Ingredient
1 pounds Frozen miniature shrimp
1 Or
2 slices Fresh ginger root
½ teaspoon Salt
Water to cover
1 teaspoon Cornstarch
½ teaspoon Salt
½ Egg white
1 cup Shelled peas
1 teaspoon Cornstarch
2 tablespoons Stock
2 tablespoons Oil
1 tablespoon Sherry

Directions

1. Thaw shrimp. Add salt and water and let stand a few minutes. Meanwhile mince scallion. Drain shrimp, then rinse several times with fresh water.

Drain again and blot dry with paper toweling.

2. Mince ginger root; then combine with cornstarch, salt and egg white. Add to shrimp and toss to coat.

3. Parboil peas.

4. Blend remaining cornstarch and cold stock to a paste.

5. Heat oil. Add shrimp and stir-fry until they turn white (1 to 2 minutes).

6. Add sherry and peas; stir-fry ½ minute more. 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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