Stir Fried Shrimp And Bean Curd Recipe
Ingredients
| Shrimp | 1/2 pound | |
| Root ginger slice | 2 | |
| 1 scallion stalk | ||
| Sherry | 1 Tablespoon | |
| 2 or 3 bean curd cakes | ||
| Cornstarch | 1 Tablespoon | |
| Stock | 1/4 Cup (16 tbs) | |
| Oil | 3 Tablespoon | |
| Oil | 1 1/2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
Directions
1. Shell and devein shrimp. Mince ginger root and scallion; then add to shrimp, along with sherry. Let stand 10 minutes, turning occasionally.
2. Meanwhile cut each bean curd cake first in half, then in 4 slices. Blend cornstarch and cold stock to a paste.
3. Heat oil. Add bean curd; stir-fry gently until lightly browned. Remove from pan.
4. Heat remaining oil. Add shrimp and stir-fry until pinkish. Sprinkle with soy sauce, sugar and salt; stir-fry 1/2 minute more to blend.
5. Stir in cornstarch paste to thicken. Then return bean curd and stir in gently to reheat.
2. Meanwhile cut each bean curd cake first in half, then in 4 slices. Blend cornstarch and cold stock to a paste.
3. Heat oil. Add bean curd; stir-fry gently until lightly browned. Remove from pan.
4. Heat remaining oil. Add shrimp and stir-fry until pinkish. Sprinkle with soy sauce, sugar and salt; stir-fry 1/2 minute more to blend.
5. Stir in cornstarch paste to thicken. Then return bean curd and stir in gently to reheat.
Chef
