Title: Stir-Fried Shrimp and Bean Sprouts #2
Categories: Seafood
Yield: 4 Servings

1/2 lb Shrimp
1 lb Bean sprouts
1 tb Preserved sweet pickles
1 Clove garlic
1 Or
2 sl Fresh ginger root
2 tb Sherry
1 ts Sugar
1 ts Soy sauce
1 tb Cornstarch
3 tb Water
1 ds Pepper
1 ts Soy sauce
2 tb Oil
1/2 ts Salt
1/2 c Stock

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.

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