Stir-fried shrimp w/cucumbers and onions

4 Servings

Ingredients

Quantity Ingredient
½ pounds Shrimp
¼ teaspoon Salt
1 dash Pepper
1 tablespoon Cornstarch
1 Or
2 Cucumbers
1 White onion
1 Clove garlic
1 Or
2 slices Fresh ginger root
2 tablespoons Oil
2 teaspoons Sherry
1 tablespoon Oil
¼ teaspoon Salt

Directions

1. Shell and devein shrimp. Sprinkle with salt and pepper; then add cornstarch and toss to coat.

2. Peel cucumbers. Cut lengthwise in half and seed; then cut crosswise in ¼-inch slices. Slice onion thin. Crush garlic. Mince ginger root.

3. Heat oil. Add garlic; stir-fry a few times. Add onion and stir-fry until translucent (1 to 2 minutes).

4. Add shrimp and stir-fry until pink (2 to 3 minutes). Add sherry; stir-fry until it evaporates. Remove ingredients from pan.

5. Heat remaining oil. Add remaining salt, then minced ginger root; stir-fry a few times. Add cucumber slices and stir-fry over medium heat until translucent (1 to 2 minutes).

6. Return shrimp, stir-frying only to reheat. Serve at once. VARIATION: For the cucumbers and onion, substitute 2 or 3 green peppers, diced.

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

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