Title: Stir-Fried Shrimp and Bamboo Shoots #2
Categories: Seafood
Yield: 4 Servings

1/2 lb Shrimp
1 c Bamboo shoots
1 c Onions
2 sl Fresh ginger root
1 1/2 tb Sherry
2 1/2 tb Soy sauce
1 ts Sugar
1 tb Cornstarch
3 tb Water
3 -(up to)
4 tb Oil

1. Shell and devein shrimp; cut in 1-inch sections.

2. Slice bamboo shoots and onion thin. Mince ginger root.

3. In one cup, combine sherry, soy sauce and sugar. In another, blend
cornstarch and cold water to a paste.

4. Heat oil. Add shrimp and stir-fry until pinkish. Quickly stir in
sherry-soy mixture to blend.

5. Add ginger root; stir-fry a few times more. Then add bamboo shoots and
onions. Stir-fry until onions are translucent (about 2 minutes).

6. Stir in cornstarch paste to thicken and serve at once.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.