Stir-fried shrimp and bamboo shoots #2

Yield: 4 Servings

Measure Ingredient
½ pounds Shrimp
1 cup Bamboo shoots
1 cup Onions
2 slices Fresh ginger root
1½ tablespoon Sherry
2½ tablespoon Soy sauce
1 teaspoon Sugar
1 tablespoon Cornstarch
3 tablespoons Water (up to)
4 tablespoons Oil

1. Shell and devein shrimp; cut in 1-inch sections.

2. Slice bamboo shoots and onion thin. Mince ginger root.

3. In one cup, combine sherry, soy sauce and sugar. In another, blend cornstarch and cold water to a paste.

4. Heat oil. Add shrimp and stir-fry until pinkish. Quickly stir in sherry-soy mixture to blend.

5. Add ginger root; stir-fry a few times more. Then add bamboo shoots and onions. Stir-fry until onions are translucent (about 2 minutes).

6. 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, .

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