Stir-fried shrimp and bean curd #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| 2 | slices | Fresh ginger root |
| 1 | Scallion stalk | |
| 1 | tablespoon | Sherry |
| 2 | Or | |
| 3 | Bean curd cakes | |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Stock |
| 3 | tablespoons | Oil |
| 1½ | tablespoon | Oil |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
Directions
1. Shell and devein shrimp. Mince ginger root and scallion; then add to shrimp, along with sherry. Let stand 10 minutes, turning occasionally.
2. Meanwhile cut each bean curd cake first in half, then in 4 slices. Blend cornstarch and cold stock to a paste.
3. Heat oil. Add bean curd; stir-fr-y gently until lightly browned. Remove from pan.
4. Heat remaining oil. Add shrimp and stir-fry until pinkish. Sprinkle with soy sauce, sugar and salt; stir-fry ½ minute more to blend.
5. Stir in cornstarch paste to thicken. Then return bean curd and stir in gently to reheat. Serve at once. VARIATIONS: 1. In step 1, toss the shrimp in a mixture of 1 teaspoon cornstarch, 1 teaspoon ginger juice and ½ teaspoon salt. In step 3, add to the hot oil ½ leek stalk, minced; then add the bean curd. In step 4, for the soy sauce, substitute sherry.
2. In step 5, add with the bean curd 1 cucumber, peeled and cut in thin strips.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .