Deep-fried shrimp w/vegetables #2
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Deep-fried shrimp |
| 1 | cup | Bamboo shoots |
| 1 | cup | Chinese cabbage stems |
| 1 | cup | Celery |
| ½ | cup | Water chestnuts |
| ½ | cup | Onion |
| ½ | cup | Fresh mushrooms |
| ½ | cup | Snow peas |
| 2 | Scallion stalks | |
| 1 | Clove garlic | |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Sugar |
| 1 | dash | Pepper |
| 3 | tablespoons | Oil |
| 3 | drops | Sesame oil; more or less |
| 1 | teaspoon | Salt |
| 1 | cup | Stock |
Directions
1. Shell, devein and butterfly shrimp. Marinate as in the second or third variation of "Basic Deep-fried Shrimp", then deep fry. (Reserve the marinade.)
2. Slice bamboo shoots thin; also Chinese cabbage stems, celery, water chestnuts, onion and mushrooms. 3. Cut snow peas in 2 or 3 pieces. Split scallions in half lengthwise; then cut crosswise in 1-inch sections. Crush garlic.
4. Blend cornstarch, soy sauce, sugar and pepper to a paste.
5. Heat remaining oil along with sesame oil. Add salt and garlic; stir-fry to brown lightly. Add all vegetables except scallions and stir-fry 2 to 3 minutes to heat through.
6. Add reserVed shrimp marinade and stir-fry 2 minutes more.
7. Add scallions; stir-fry a few times. Then add stock and heat quickly.
Cook, covered, over medium heat, until vegetables are nearly done (about 3 minutes).
8. Stir in deep-fried shrimp to reheat. 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, .