Stir-fried shrimp filling
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| ½ | teaspoon | Cornstarch |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Sherry |
| ½ | pounds | Bean sprouts |
| ¼ | cup | Fresh mushrooms |
| 2 | cups | Celery |
| 2 | tablespoons | Oil |
| 1 | tablespoon | Oil |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
Directions
1. Shell and devein shrimp; cut in ½-inch pieces. Combine cornstarch, salt and sherry; then add to shrimp and toss to coat.
2. Blanch bean sprouts. Shred mushrooms and celery. Roll celery in a clean towel, pressing to remove as much moisture as possible.
3. Heat oil. Add shrimp and stir-fry until pink; then remove from pan.
4. Heat remaining oil. Add remaining salt, then celery. Stir-fry 2 minutes; sprinkle with sugar.
5. Add mushrooms; stir-fry 1 minute. Add bean sprouts; stir-fry 1 minute more.
6. Return shrimp; stir-fry another minute. Then transfer mixture to a colander; drain and let cool. VARIATIONS: 1. For the raw shrimp, substitute cooked shrimp; add in step 6, only to reheat; then sprinkle with ½ teaspoon salt and 1 teaspoon sherry. (Omit steps 1 and 3.)
2. For the bean sprouts, substitute ½ cup bamboo shoots, shredded; or ¼ cup carrots, grated.
FOR EGGROLLS/SPRING ROLLS
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .