Title: Stir-Fried Shrimp Balls and Tomatoes
Categories: Seafood
Yield: 8 Servings

2 Dried black mushrooms
1 lb Shrimp
1/2 Clove garlic
2 ts Cornstarch
1/2 ts Sugar
1 tb Soy sauce
1/2 ts Salt
1 Egg
4 -(up to)
6 c Water
2 lg Tomatoes
1 Green pepper
2 Celery stalks
4 Scallion stalks
1 Clove garlic
1 tb Cornstarch
1 ts Soy sauce
1/2 ts Sugar
1/4 c Mushroom liquid
3 tb Oil
1/2 ts Salt

1. Soak dried mushrooms; reserve soaking liquid.

2. Shell and devein shrimp. Mince shrimp and garlic; then combine with
cornstarch, sugar, soy sauce and salt. Beat egg; then blend in well. Form
into walnut-size balls.

3. Bring water to a boil. Carefully drop in shrimp balls, a few at a time,
and cook gently until they float (3 to 4 minutes). Drain, discarding
liquid.

4. Meanwhile peel tomatoes and chop to a pulp. Dice pepper in 1-inch
squares. Cut celery stalks and scallions in 1-inch sections. Crush
remaining garlic. Slice soaked mushrooms.

5. Blend remaining cornstarch, soy sauce and sugar to a paste with the
mushroom-soaking liquid.

6. Heat oil. Add remaining salt and garlic; stir-fry to brown lightly. Add
green pepper, celery and mushrooms, and stir-fry a few times. Then cook,
covered, 2 minutes over medium heat.

7. Add scallions and stir-fly until translucent (1 to 2 minutes more).

8. Add shrimp balls and tomato pulp; stir in to heat through.

9. Then stir in cornstarch mixture to thicken and serve at once.

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