Stir-fried shrimp and bean sprouts #2

4 Servings

Ingredients

Quantity Ingredient
½ pounds Shrimp
1 pounds Bean sprouts
1 tablespoon Preserved sweet pickles
1 Clove garlic
1 Or
2 slices Fresh ginger root
2 tablespoons Sherry
1 teaspoon Sugar
1 teaspoon Soy sauce
1 tablespoon Cornstarch
3 tablespoons Water
1 dash Pepper
1 teaspoon Soy sauce
2 tablespoons Oil
½ teaspoon Salt
½ cup Stock

Directions

1. Shell, devein and butterfly shrimp. (Leave tail segments intact.) 2. Blanch bean sprouts. Shred sweet pickles: Crush garlic.

3. Mince ginger root; then combine in a cup with sherry, sugar and soy sauce. In a second cup, blend cornstarch, cold water, pepper and remaining soy sauce to a paste.

4. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add shrimp; stir-fry until pinkish. 5. Add ginger-sherry mixture; stir-fry 1-½ minutes more.

6. Add bean sprouts and pickles and stir-fry another minute.

7. Stir in stock and heat quickly. Then cook, covered, 1 to 2 minutes over medium heat.

8. Stir in cornstarch paste to thicken and serve at once. VARIATION: For the bean sprouts, substitute any of the following: 1 pound broccoli, broken in flowerets and parboiled; 1 pound string beans, cut in 2-inch lengths and parboiled; or ½ pound snow peas.

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

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