Stir-fried shrimp and bean sprouts #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| 1 | pounds | Bean sprouts |
| 1 | tablespoon | Preserved sweet pickles |
| 1 | Clove garlic | |
| 1 | Or | |
| 2 | slices | Fresh ginger root |
| 2 | tablespoons | Sherry |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Soy sauce |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
| 1 | dash | Pepper |
| 1 | teaspoon | Soy sauce |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
Directions
1. Shell, devein and butterfly shrimp. (Leave tail segments intact.) 2. Blanch bean sprouts. Shred sweet pickles: Crush garlic.
3. Mince ginger root; then combine in a cup with sherry, sugar and soy sauce. In a second cup, blend cornstarch, cold water, pepper and remaining soy sauce to a paste.
4. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add shrimp; stir-fry until pinkish. 5. Add ginger-sherry mixture; stir-fry 1-½ minutes more.
6. Add bean sprouts and pickles and stir-fry another minute.
7. Stir in stock and heat quickly. Then cook, covered, 1 to 2 minutes over medium heat.
8. Stir in cornstarch paste to thicken and serve at once. VARIATION: For the bean sprouts, substitute any of the following: 1 pound broccoli, broken in flowerets and parboiled; 1 pound string beans, cut in 2-inch lengths and parboiled; or ½ pound snow peas.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .