Stir-fried shrimp and bamboo shoots #2
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .