Stir-fried shrimp w/cucumbers and onions
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp |
| ¼ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | tablespoon | Cornstarch |
| 1 | Or | |
| 2 | Cucumbers | |
| 1 | White onion | |
| 1 | Clove garlic | |
| 1 | Or | |
| 2 | slices | Fresh ginger root |
| 2 | tablespoons | Oil |
| 2 | teaspoons | Sherry |
| 1 | tablespoon | Oil |
| ¼ | teaspoon | Salt |
Directions
1. Shell and devein shrimp. Sprinkle with salt and pepper; then add cornstarch and toss to coat.
2. Peel cucumbers. Cut lengthwise in half and seed; then cut crosswise in ¼-inch slices. Slice onion thin. Crush garlic. Mince ginger root.
3. Heat oil. Add garlic; stir-fry a few times. Add onion and stir-fry until translucent (1 to 2 minutes).
4. Add shrimp and stir-fry until pink (2 to 3 minutes). Add sherry; stir-fry until it evaporates. Remove ingredients from pan.
5. Heat remaining oil. Add remaining salt, then minced ginger root; stir-fry a few times. Add cucumber slices and stir-fry over medium heat until translucent (1 to 2 minutes).
6. Return shrimp, stir-frying only to reheat. Serve at once. VARIATION: For the cucumbers and onion, substitute 2 or 3 green peppers, diced.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .