STIR-FRIED SHRIMP AND BEAN SPROUTS II

Stir-Fried Shrimp And Bean Sprouts II image

Number Of Ingredients 15

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1/2 pound shrimp
1 pound bean sprouts
1 tablespoon preserved sweet pickle
1 clove garlic
1 or 2 slice fresh ginger root
2 tablespoons sherry
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon cornstarch
3 tablespoons water
dash pepper
1 teaspoon soy sauce
2 tablespoons oils
1/2 teaspoon salt
1/2 cup Stock, Chicken or favorite stock

Steps:

1. Shell, devein and butterfly shrimp. (Leave tail segments intact.) 2. Blanch bean sprouts. Shred sweet pickles. Crush garlic. 3. Mince ginger root then combine in a cup with sherry, sugar and soy sauce. In a second cup, blend cornstarch, cold water, pepper and remaining soy sauce to a paste. 4. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add shrimp stir-fry until pinkish. 5. Add ginger-sherry mixture stir-fry 1 1/2 minutes more. 6. Add bean sprouts and pickles and stir-fry another minute. 7. Stir in stock and heat quickly. Then cook, covered, 1 to 2 minutes over medium heat. 8. Stir in cornstarch paste to thicken and serve at once. VARIATION: * For the bean sprouts, substitute any of the following: 1 pound broccoli, broken in flowerets and parboiled 1 pound string beans, cut in 2-inch lengths and parboiled or 1/2 pound snow peas. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves