Stir-fried shrimp w/bean sprout, snowpea
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .