Stir-Fried Shrimp and Bean Curd #2

Categories: Seafood

Serves: 4 Servings

Ingredients:

1/2 lb Shrimp
3 Or
4 Bean curd cakes
1/4 lb Fresh mushrooms
1/2 lb Peas
2 tb Sherry
1 tb Soy sauce
1/2 ts Salt
1 ds Pepper
1 1/2 tb Oil
1 1/2 tb Oil

Instructions:
1. Shell, devein and dice shrimp. Dice bean curd. Slice fresh mushrooms.
Shell and parboil peas.

2. Combine sherry, soy sauce, salt and pepper.

3. Heat oil. Add shrimp and stir-fry until pink. Remove from pan.

4. Heat remaining oil. Add mushrooms; stir-fry to soften slightly. Then add
parboiled peas and stir-fry 1 minute more.

5. Add diced bean curd and sherry-soy mixture. Stir-fry gently until bean
curd is heated through.

6. Return shrimp and cook, gently stirring, to reheat and blend flavors
(about 1 minute). Serve at once. VARIATIONS:

1. In step 1, toss the shrimp in 1 tablespoon sherry. Let stand 10 to 15
minutes, turning occasionally.

2. In step 3, stir-fry shrimp 1/2 minute; then add sherry-soy mixture and
stir fry until shrimp turns pink. In step 5, add 1/2 cup stock with bean
curd and simmer, covered, to heat through.

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

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