Stir-Fried Shrimp and Bean Curd #1

Categories: Seafood

Serves: 4 Servings

Ingredients:

1/2 lb Shrimp
2 sl Fresh ginger root
1 Scallion stalk
1 tb Sherry
2 Or
3 Bean curd cakes
1 tb Cornstarch
1/4 c Stock
3 tb Oil
1 1/2 tb Oil
1 tb Soy sauce
1 ts Sugar
1/2 ts Salt

Instructions:
1. Shell and devein shrimp. Mince ginger root and scallion; then add to
shrimp, along with sherry. Let stand 10 minutes, turning occasionally.

2. Meanwhile cut each bean curd cake first in half, then in 4 slices. Blend
cornstarch and cold stock to a paste.

3. Heat oil. Add bean curd; stir-fr-y gently until lightly browned. Remove
from pan.

4. Heat remaining oil. Add shrimp and stir-fry until pinkish. Sprinkle with
soy sauce, sugar and salt; stir-fry 1/2 minute more to blend.

5. Stir in cornstarch paste to thicken. Then return bean curd and stir in
gently to reheat. Serve at once. VARIATIONS:

1. In step 1, toss the shrimp in a mixture of 1 teaspoon cornstarch, 1
teaspoon ginger juice and 1/2 teaspoon salt. In step 3, add to the hot oil
1/2 leek stalk, minced; then add the bean curd. In step 4, for the soy
sauce, substitute sherry.

2. In step 5, add with the bean curd 1 cucumber, peeled and cut in thin
strips.

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

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