Stir Fried Miniature Shrimp And Vegetables Recipe
The taste of this very Stir Fried Miniature Shrimp And Vegetables recipe has played on my senses so much that I seldom consider any other recipe of Stir Fried Miniature Shrimp And Vegetables. I have a weakness for Shrimp, thus I prepare this recipe often. Chinese folks out there will love this recipe. You will make the right decision of preparing this Stir Fried Miniature Shrimp And Vegetables.
Ingredients
4 dried black mushrooms
1/2 pound frozen miniature shrimp
1/2 teaspoon salt
Water to cover
1 slice fresh ginger root
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/2 egg white
1 cup Chinese cabbage
1/4 cup bamboo shoots
1/2 cup stock
1/4 cup canned button mushrooms
10 water chestnuts
12 snow peas
1 garlic clove
2 teaspoons cornstarch
2 teaspoons water
1/4 teaspoon sugar
Dash of pepper
2 tablespoons oil
3 tablespoons oil
Directions
1. Soak dried mushrooms.
2. Prepare shrimp as in steps 1 and 2 of Stir-fried Miniature Shrimp.
3. Dice Chinese cabbage, bamboo shoots, canned and soaked mushrooms and water chestnuts. Stem and dice snow peas. Crush garlic.
4. Blend cornstarch, water, sugar and pepper to a paste.
5. Heat oil. Add shrimp, stir-fry 2 minutes; then remove from pan.
6. Heat remaining oil. Add garlic; stir-fry to brown lightly. Then add all vegetables, except snow peas, and stir-fry to coat with oil (about 1 minute).
7. Stir in stock and heat quickly. Then cook, covered, over medium heat, until nearly done (about 2 minutes).
8. Add snow peas and stir in 1/2 minute. Return shrimp; stir in only to reheat (about 1/2 minute more).
9. Stir in cornstarch paste to thicken and serve at once.
2. Prepare shrimp as in steps 1 and 2 of Stir-fried Miniature Shrimp.
3. Dice Chinese cabbage, bamboo shoots, canned and soaked mushrooms and water chestnuts. Stem and dice snow peas. Crush garlic.
4. Blend cornstarch, water, sugar and pepper to a paste.
5. Heat oil. Add shrimp, stir-fry 2 minutes; then remove from pan.
6. Heat remaining oil. Add garlic; stir-fry to brown lightly. Then add all vegetables, except snow peas, and stir-fry to coat with oil (about 1 minute).
7. Stir in stock and heat quickly. Then cook, covered, over medium heat, until nearly done (about 2 minutes).
8. Add snow peas and stir in 1/2 minute. Return shrimp; stir in only to reheat (about 1/2 minute more).
9. Stir in cornstarch paste to thicken and serve at once.
