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Deep-Fried Shrimp W/vegetables #2



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Deep-Fried Shrimp W/vegetables #2

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

1. Shell, devein and butterfly shrimp. Marinate as in the second or third
variation of "Basic Deep-fried Shrimp", then deep fry. (Reserve the
marinade.)

2. Slice bamboo shoots thin; also Chinese cabbage stems, celery, water
chestnuts, onion and mushrooms.

3. Cut snow peas in 2 or 3 pieces. Split scallions in half lengthwise; then
cut crosswise in 1-inch sections. Crush garlic.

4. Blend cornstarch, soy sauce, sugar and pepper to a paste.

5. Heat remaining oil along with sesame oil. Add salt and garlic; stir-fry
to brown lightly. Add all vegetables except scallions and stir-fry 2 to 3
minutes to heat through.

6. Add reserVed shrimp marinade and stir-fry 2 minutes more.

7. Add scallions; stir-fry a few times. Then add stock and heat quickly.
Cook, covered, over medium heat, until vegetables are nearly done (about 3
minutes).

8. Stir in deep-fried shrimp to reheat. Then stir in cornstarch paste to
thicken and serve at once.

Ingredients:

1 lb Deep-fried shrimp
1 c Bamboo shoots
1 c Chinese cabbage stems
1 c Celery
1/2 c Water chestnuts
1/2 c Onion
1/2 c Fresh mushrooms
1/2 c Snow peas
2 Scallion stalks
1 Clove garlic
1 tb Cornstarch
1 tb Soy sauce
1 ts Sugar
1 ds Pepper
3 tb Oil
3 dr Sesame oil; more or less
1 ts Salt
1 c Stock

Serves:

10 Servings

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