Stir-fried shrimp filling

12 Servings

Ingredients

Quantity Ingredient
½ pounds Shrimp
½ teaspoon Cornstarch
¼ teaspoon Salt
1 teaspoon Sherry
½ pounds Bean sprouts
¼ cup Fresh mushrooms
2 cups Celery
2 tablespoons Oil
1 tablespoon Oil
¼ teaspoon Salt
½ teaspoon Sugar

Directions

1. Shell and devein shrimp; cut in ½-inch pieces. Combine cornstarch, salt and sherry; then add to shrimp and toss to coat.

2. Blanch bean sprouts. Shred mushrooms and celery. Roll celery in a clean towel, pressing to remove as much moisture as possible.

3. Heat oil. Add shrimp and stir-fry until pink; then remove from pan.

4. Heat remaining oil. Add remaining salt, then celery. Stir-fry 2 minutes; sprinkle with sugar.

5. Add mushrooms; stir-fry 1 minute. Add bean sprouts; stir-fry 1 minute more.

6. Return shrimp; stir-fry another minute. Then transfer mixture to a colander; drain and let cool. VARIATIONS: 1. For the raw shrimp, substitute cooked shrimp; add in step 6, only to reheat; then sprinkle with ½ teaspoon salt and 1 teaspoon sherry. (Omit steps 1 and 3.)

2. For the bean sprouts, substitute ½ cup bamboo shoots, shredded; or ¼ cup carrots, grated.

FOR EGGROLLS/SPRING ROLLS

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

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