Stir-fried miniature shrimp and vegetables

6 Servings

Ingredients

Quantity Ingredient
4 Dried black mushrooms
½ pounds Frozen miniature shrimp
½ teaspoon Salt
Water to cover
1 slice Fresh ginger root
½ teaspoon Cornstarch
½ teaspoon Salt
½ Egg white
1 cup Chinese cabbage
¼ cup Bamboo shoots
¼ cup Canned button mushrooms
10 Water chestnuts
12 Snow peas
1 Clove garlic
2 teaspoons Cornstarch
2 teaspoons Water
¼ teaspoon Sugar
1 dash Pepper
2 tablespoons Oil
3 tablespoons Oil
½ cup Stock

Directions

1. Soak dried mushrooms.

2. Thaw shrimp. Add salt and water and let stand a few minutes. Drain shrimp, then rinse several times with fresh water. Drain again and blot dry with paper toweling.

3. Dice Chinese cabbage, bamboo shoots, canned and soaked mushrooms and water chestnuts. Stem and dice snow peas. Crush garlic.

4. Blend cornstarch, water, sugar and pepper to a paste.

5. Heat oil. Add shrimp, stir-fry 2 minutes; then remove from pan.

6. Heat remaining oil. Add garlic; stir-fry to brown lightly. Then add all vegetables, except snow peas, and stir-fry to coat with oil (about 1 minute).

7. Stir in stock and heat quickly. Then cook, covered, over medium heat, until nearly done (about 2 minutes).

8. Add snow peas and stir in ½ minute. Return shrimp; stir in only to reheat (about ½ minute more). 9. 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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