Kung Ming Shrimp



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Kung Ming Shrimp

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Work the shrimp with sesame oil, unbeaten egg white and half of the
cornstarch. Let stand for 30 minutes or longer.

Heat the deep-frying oil almost to smoking and add rice noodles. When
they puff, remove and drain.

Heat peanut oil in a wok and stir-fry the shrimp briefly.

Add mushrooms. Cook and toss, then season to taste with salt and
white pepper.

Add beaten egg white, toss and remove shrimp and mushrooms.

Add green onions, ginger, garlic, wine, stock, sugar and remaining
cornstarch. Toss and cook for 30 seconds.

Add shrimp and mushrooms and heat through.

Serve on noodles.



Ingredients:

1 1/2 lb Shrimp, peeled, deveined
1 tb Oil, sesame
2 Egg white
1/4 c Cornstarch
1 pk Noodles, rice
1/4 c Oil, peanut
2 oz Mushrooms, straw
Salt (to taste)
Pepper, white (to taste)
1/4 c Onions, green, minced
1 ts Garlic, minced
1 ts Ginger, minced
3 tb Wine, rice OR
3 tb Sherry
1/4 c Stock, chicken
1 ts Sugar
Oil, for deep frying

Serves:

4 Servings 		 
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