Bean Sprouts And Shrimp Chinese Style Recipe
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| 1 piece candied ginger, cut into fine strips | ||
| Snow peas | 1/2 Pound | |
| 3 celery stalks, cut into fine strips | ||
| Chinese mushrooms | 1/4 Pound, drained | |
| Bean sprouts | 1 Pound | |
| Salt | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Root ginger | 1 inch, finely chopped | |
| Shrimp | 1/2 Pound | |
| Pepper | 1 | |
| Soy sauce | 1 Tablespoon | |
| 2 teaspoons cornstarch mixed with 2 tablespoons cold water | ||
| Dry sherry | 1 Tablespoon | |
Directions
Heat half the oil in a wok or large frying pan and fry the ginger, snow peas and celery for 3 minutes.
Add the mushrooms and bean sprouts and fry, stirring constantly, for about 3 minutes.
Stir in the salt.
Using a slotted spoon, lift out the vegetables and set aside.
Add more oil to the pan, if necessary, and fry the garlic and the ginger root until golden.
Add the shrimp and cook, stirring, for 1 minute.
Season with pepper.
Return the vegetables to the pan.
Mix the soy sauce with the cornstarch mixture and sherry, add it to the pan and continue to stir-fry over gentle heat for about 4 minutes.
Serve immediately.
Add the mushrooms and bean sprouts and fry, stirring constantly, for about 3 minutes.
Stir in the salt.
Using a slotted spoon, lift out the vegetables and set aside.
Add more oil to the pan, if necessary, and fry the garlic and the ginger root until golden.
Add the shrimp and cook, stirring, for 1 minute.
Season with pepper.
Return the vegetables to the pan.
Mix the soy sauce with the cornstarch mixture and sherry, add it to the pan and continue to stir-fry over gentle heat for about 4 minutes.
Serve immediately.
Chef
