Stir-fried miniature shrimp and peas
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Frozen miniature shrimp |
| 1 | Or | |
| 2 | slices | Fresh ginger root |
| ½ | teaspoon | Salt |
| Water to cover | ||
| 1 | teaspoon | Cornstarch |
| ½ | teaspoon | Salt |
| ½ | Egg white | |
| 1 | cup | Shelled peas |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Stock |
| 2 | tablespoons | Oil |
| 1 | tablespoon | Sherry |
Directions
1. Thaw shrimp. Add salt and water and let stand a few minutes. Meanwhile mince scallion. Drain shrimp, then rinse several times with fresh water.
Drain again and blot dry with paper toweling.
2. Mince ginger root; then combine with cornstarch, salt and egg white. Add to shrimp and toss to coat.
3. Parboil peas.
4. Blend remaining cornstarch and cold stock to a paste.
5. Heat oil. Add shrimp and stir-fry until they turn white (1 to 2 minutes).
6. Add sherry and peas; stir-fry ½ minute more. 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, .