Stir-fried shrimp and bean curd #1

4 Servings

Ingredients

Quantity Ingredient
½ pounds Shrimp
2 slices Fresh ginger root
1 Scallion stalk
1 tablespoon Sherry
2 Or
3 Bean curd cakes
1 tablespoon Cornstarch
¼ cup Stock
3 tablespoons Oil
1½ tablespoon Oil
1 tablespoon Soy sauce
1 teaspoon Sugar
½ teaspoon Salt

Directions

1. Shell and devein shrimp. Mince ginger root and scallion; then add to shrimp, along with sherry. Let stand 10 minutes, turning occasionally.

2. Meanwhile cut each bean curd cake first in half, then in 4 slices. Blend cornstarch and cold stock to a paste.

3. Heat oil. Add bean curd; stir-fr-y gently until lightly browned. Remove from pan.

4. Heat remaining oil. Add shrimp and stir-fry until pinkish. Sprinkle with soy sauce, sugar and salt; stir-fry ½ minute more to blend.

5. Stir in cornstarch paste to thicken. Then return bean curd and stir in gently to reheat. Serve at once. VARIATIONS: 1. In step 1, toss the shrimp in a mixture of 1 teaspoon cornstarch, 1 teaspoon ginger juice and ½ teaspoon salt. In step 3, add to the hot oil ½ leek stalk, minced; then add the bean curd. In step 4, for the soy sauce, substitute sherry.

2. In step 5, add with the bean curd 1 cucumber, peeled and cut in thin strips.

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

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