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Title: Stir-Fried Shrimp Filling Categories: Seafood Yield: 12 Servings 1/2 lb Shrimp 1/2 ts Cornstarch 1/4 ts Salt 1 ts Sherry 1/2 lb Bean sprouts 1/4 c Fresh mushrooms 2 c Celery 2 tb Oil 1 tb Oil 1/4 ts Salt 1/2 ts Sugar 1. Shell and devein shrimp; cut in 1/2-inch pieces. Combine cornstarch, salt and sherry; then add to shrimp and toss to coat. 2. Blanch bean sprouts. Shred mushrooms and celery. Roll celery in a clean towel, pressing to remove as much moisture as possible. 3. Heat oil. Add shrimp and stir-fry until pink; then remove from pan. 4. Heat remaining oil. Add remaining salt, then celery. Stir-fry 2 minutes; sprinkle with sugar. 5. Add mushrooms; stir-fry 1 minute. Add bean sprouts; stir-fry 1 minute more. 6. Return shrimp; stir-fry another minute. Then transfer mixture to a colander; drain and let cool. VARIATIONS: 1. For the raw shrimp, substitute cooked shrimp; add in step 6, only to reheat; then sprinkle with 1/2 teaspoon salt and 1 teaspoon sherry. (Omit steps 1 and 3.) 2. For the bean sprouts, substitute 1/2 cup bamboo shoots, shredded; or 1/4 cup carrots, grated. FOR EGGROLLS/SPRING ROLLS From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |