Stir-fried shrimp with almonds
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Almond meats |
| ½ | pounds | Shrimp |
| 2 | slices | Fresh ginger root |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Salt |
| 1 | Or | |
| 2 | Celery stalks | |
| 1 | Clove garlic | |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Sherry |
| 2 | tablespoons | Water |
| 2 | tablespoons | Oil |
| 1 | dash | Pepper |
Directions
1. Blanch and toast almonds.
2. Shell, devein, and butterfly shrimp. (Leave tail segments intact.) 3. Mince ginger root; then add to shrimp, along with cornstarch and salt.
Toss to coat.
4. Mince celery; crush garlic. Combine soy sauce, sherry and water.
5. Heat oil. Brown garlic and discard. Add shrimp, stir-fry until pinkish (about 2 minutes).
6. Add minced celery and pepper; stir-fry 2 minutes more. Quickly stir in soy-sherry mixture and stir-fry another minute. Garnish with almonds and serve at once. VARIATION: For the almonds, substitute walnuts.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .