Stir-fried shrimp with catsup #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 6 | Scallion stalks | |
| 1 | Clove garlic | |
| 2 | slices | Fresh ginger root |
| 2 | tablespoons | Catsup |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Vinegar |
| 2 | teaspoons | Sugar |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Cold water |
| 2 | tablespoons | Oil |
Directions
1. Shell and devein shrimp. Sprinkle with salt and pepper.
2. Slice scallion stalks; mince garlic and ginger. Then combine with catsup, soy sauce, vinegar and sugar. Blend cornstarch and cold water to a paste.
3. Heat oil. Add shrimp and stir-fry until pinkish (about 2 minutes).
4. Add scallion-catsup mixture and cook 2 minutes over low heat, stirring frequently. Then stir in cornstarch paste to thicken and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Barbecued shrimp #2
- Basic stir-fried shrimp #1
- Basic stir-fried shrimp #2
- Curried shrimp #2
- Deep-fried shrimp w/catsup sauce
- Lo mein stir-fried shrimp mixture #2
- Marinated shrimp #2
- Shrimp fried rice #2
- Shrimp sauce 2
- Stir fried shrimp
- Stir-fried cooked shrimp
- Stir-fried curried shrimp
- Stir-fried shrimp
- Stir-fried shrimp and bamboo shoots #2
- Stir-fried shrimp and bean curd #2
- Stir-fried shrimp and bean sprouts #2
- Stir-fried shrimp and vegetables #2
- Stir-fried shrimp in shells #2
- Stir-fried shrimp w/black bean sauce #2
- Stir-fried shrimp with catsup #1