Stir-fried shrimp w/pickles

6 Servings

Ingredients

Quantity Ingredient
1 pounds Shrimp
2 tablespoons Sweet pickles
2 Scallion stalks
2 slices Fresh ginger root
1 Clove garlic
2 teaspoons Cornstarch
3 tablespoons Water
2 tablespoons Oil
2 tablespoons Sherry
3 tablespoons Soy sauce
½ teaspoon Sugar

Directions

1. Shell and devein shrimp. Chop sweet pickles. Cut scallion stalks in 1-inch sections. Mince ginger root. Crush garlic.

2. Blend cornstarch and cold water to a paste.

3. Heat oil. Add scallions, ginger root and garlic; stir-fry a few times.

Add shrimp and stir-fry until pinkish (about 2 minutes).

4. Add sweet pickles and sherry; stir-fry 1 minute more over high heat.

Remove shrimp, leaving pickles and liquids in pan.

5. Stir in soy sauce and sugar to heat and blend. Then stir in cornstarch paste to thicken.

6. Return shrimp, stirring, to reheat and blend flavors (about 1 minute).

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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