Stir-Fried Shrimp Filling

Categories: Seafood

Serves: 12 Servings

Ingredients:

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

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

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