Stir-fried shrimp and bamboo shoots #1

Yield: 4 Servings

Measure Ingredient
½ pounds Shrimp
\N \N Salt
1 cup Bamboo shoots
2 tablespoons Smoked hom
2 tablespoons Sherry
½ teaspoon Sugar
2 teaspoons Soy sauce
1½ tablespoon Oil
1½ tablespoon Oil (up to)
3 tablespoons Stock
3 drops Vinegar; more or less
3 drops Sesame oil; more or less

1. Shell and devein shrimp; cut in 3 or 4 pieces if large. Sprinkle lightly with salt.

2. Slice bamboo shoots. Mince smoked ham. Combine sherry, sugar and soy sauce.

3. Heat oil. Add shrimp and stir-fry until pinkish. Then remove from pan.

4. Heat remaining oil. Add bamboo shoots; stir-fry to heat through (about 1 minute). Then quickly stir in sherry-sugar mixture to blend.

5. Return shrimp; stir in stock. Cook, covered, 2 to 3 minutes over medium heat. Transfer to a serving dish.

6. Sprinkle first with minced ham, then with vinegar and sesame oil. 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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