Stir-fried shrimp w/bean sprout, snowpea

Yield: 6 Servings

Measure Ingredient
2 tablespoons Cloud Ear mushrooms
½ pounds Shrimp
1 pounds Bean sprouts
½ cup Snow peas
2 Celery stalks
1 Or
2 Scallion stalks
1 Clove garlic
2 slices Fresh ginger root
2 teaspoons Cornstarch
1 teaspoon Sugar
1 tablespoon Soy sauce
1 tablespoon Sherry
1 dash Pepper (up to)
3 tablespoons Oil
½ teaspoon Salt
1½ tablespoon Oil

1. Soak cloud ear mushrooms.

2. Shell and devein shrimp; cut each in 2 or 3 pieces. Blanch bean sprouts.

Stem snow peas.

3. Slice celery thin; also scallions and soaked mushrooms. Mince garlic and ginger root.

4. Blend cornstarch, sugar, soy sauce, sherry and pepper to a paste.

5. Heat oil. Add salt, then sliced vegetables; stir-fry about 1 minute. Add bean sprouts and stir-fry 1 minute more. Remove from pan. (The vegetables should be tender but still crisp.) 6. Heat remaining oil. Add minced garlic and ginger root; stir-fry a few times. Add shrimp and stir-fry until pinkish.

7. Add snow peas and stir-fry ½ minute more. Return other vegetables; stir-fry briefly to reheat.

8. 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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