Yield: 6 Servings
|6||Jumbo shrimp; shelled and deveined|
|2 tablespoons||Peanut oil|
|1½ ounce||Snow peas|
|2 ounces||Bamboo shoots; sliced|
|5||3/4" pieces green onion|
|5 slices||Fresh gingerroot|
|¼ cup||Light rice wine|
|⅓ cup||Basic stock (see seafood soup with bean curd recipe)|
|1 drop||Sesame oil|
|1 pinch||White pepper|
|1 teaspoon||Cornstarch dissolved in|
|¼ cup||Cold water|
|2 larges||Taro roots|
|Fresh peanut oil|
In a small saucepan, bring 1 quart lightly salted water to a full boil. Add the seafood and cook until barely done, about 2 minutes. Remove and pour into a colander to drain. Pour the peanut oil into a very hot wok and heat until almost smoking. Add the vegetables and drained seafoods; stir-fry about 1½ min. Add the wine, Basic Stock & spices. Stir-fry 30 secs.
longer. Add the cornstarch mix & stir til thickened. Pour into the warm Taro Nest and serve at once. TARO NEST: Peel the taro root and slice into thin slices. Using a razor-sharp knife or slicing cleaver, finely julienne. The shreds of taro should look like straw potatoes. Pour enough peanut oil into a large, heated wok to deep-fry the taro. Heat to 350 F, using a deep-fat thermometer. Dip a skimmer basket or bird's nest in the hot oil to prevent the shreds of taro from sticking to it when they deep-fry. Layer the inside of the basket with the julienned taro. If using the skimmer basket, place a metal bowl on top to hold taro in place. Gently lower the basket into the hot oil & deep-fry until the taro turns golden brown. Remove the basket and take off the metal bowl. Use a long-tined fork to loosen the taro nest. Carefully lift from basket & drain of paper towels. Sprinkle lightly w/salt and keep warm in low oven, if necessary.
7TH STREET N.W., WASHINGTON D.C.
BEVERAGE: TSING TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .