|
Title: Basic Stir-Fried Shrimp #2 Categories: Seafood Yield: 4 Servings 1/2 lb Shrimp 1 lb Vegetables 1 Scallion stalk 2 sl Fresh ginger root 1 Clove garlic 1 ts Cornstarch 1 tb Soy sauce 1 tb Sherry 1 1/2 tb Oil 1/4 ts Salt 2 tb Oil 1/4 ts Salt 1/2 c Stock 1. Shell and devein shrimp. Slice or dice vegetables. Cut scallion in 1/2-inch sections . Mince ginger root. Crush garlic. 2. Blend cornstarch, soy sauce and sherry to a paste. 3. Heat oil. Add salt, then scallion and ginger root; stir-fry a few times. Add shrimp and stir-fry until pink (about 3 minutes). Remove ingredients from pan. 4. Heat remaining oil. Add remaining salt, then garlic, and stir-fry a few times. Add vegetables; stir-fry to coat with oil. 5. Stir in stock and heat quickly. Then cook, covered, over medium heat, until nearly done. 6. Return shrimp, stir-frying to reheat and blend flavors (about 1 minute more). 7. Stir in cornstarch paste to thicken. Serve at once. NOTE: Any vegetable can be used. (See "Cooking Instructions for Vegetables" for details on cooking time.) For suggested combinations, see "Stir-Fried Shrimp Vegetable Combinations". VARIATIONS: 1. In step 1, sprinkle the shrimp with 1-1/2 tablespoons sherry and let stand 5 minutes, turning several times. 2. For the cornstarch paste in step 2, substitute any of the following and add in step 7: a. 1 tablespoon cornstarch, 3 tablespoons cold water, 2 teaspoons soy sauce b. 2 teaspoons cornstarch, 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon soy sauce and 3 tablespoons cold stock c. 1 teaspoon cornstarch, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 3 tablespoons cold water and 2 slices fresh ginger root, minced d. 1/2 teaspoon salt, 2 teaspoons soy sauce, 2 teaspoons sherry, 3 tablespoons stock and 1 or 2 slices fresh ginger root, minced. 3. After adding the shrimp in step 3, stir-fry only 1/2 minute, then sprinkle with 1 more tablespoon sherry and stir-fry until pink. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |