Stir-fried shrimp with catsup #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp |
| 1 | Clove garlic | |
| 2 | slices | Fresh ginger root |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Sherry |
| 1 | teaspoon | Sugar |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
| 1 | teaspoon | Soy sauce |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt (up to) |
| 3 | tablespoons | Catsup |
| ½ | cup | Stock |
Directions
1. Shell and devein shrimp. Mince or crush garlic.
2. Mince ginger root; then combine in a cup with soy sauce, sherry, sugar and pepper. In another cup, blend cornstarch, cold water and remaining soy sauce to a paste.
3. Heat oil. Add salt, then garlic, and stir-fry a few times. Add shrimp; stir-fry until pinkish (about 2 minutes).
4. Add ginger-soy mixture and stir-fry 1 minute. Then add catsup; stir-fry ½ minute more.
5. Stir in stock and heat quickly. Then cook, covered, 2 minutes over medium heat.
6. Stir in cornstarch paste to thicken and serve at once. VARIATIONS: 1. For the catsup, substitute 1 to 2 tablespoons oyster sauce.
2. Omit the ginger-soy mixture in step 2, but add the minced ginger root in step 3 with the garlic. In step 4, add to the shrimp 2 teaspoons sherry and ¼ cup stock; cook, covered, 2 minutes over medium heat. Then stir in ¼ cup catsup to coat the shrimp evenly. Omit step 5. Pick up step 6.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .