Stir Fried Shrimp And Bean Sprouts In Soy Sauce Recipe
Ingredients
1/2 pound shrimp
1 pound bean sprouts
1 tablespoon preserved sweet pickles
1 garlic clove
1 or 2 slices fresh ginger root
2 tablespoons sherry
1 teaspoon sugar
1/2 cup stock
1 teaspoon soy sauce
1 tablespoon cornstarch
3 tablespoons water dash of pepper
1 teaspoon soy sauce
2 tablespoons oil
1/2 teaspoon salt
Directions
1. Shell, devein and butterfly shrimp. (Leave tail segments intact.)
2. Blanch bean sprouts. Shred sweet pickles. Crush garlic.
3. Mince ginger root; then combine in a cup with sherry, sugar and soy sauce. In a second cup, blend cornstarch, cold water, pepper and remaining soy sauce to a paste.
4. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add shrimp; stir-fry until pinkish.
5. Add ginger-sherry mixture; stir-fry 1 1/2 minutes more.
6. Add bean sprouts and pickles and stir-fry another minute.
7. Stir in stock and heat quickly. Then cook, covered, 1 to 2 minutes over medium heat.
8. Stir in cornstarch paste to thicken and serve at once.
2. Blanch bean sprouts. Shred sweet pickles. Crush garlic.
3. Mince ginger root; then combine in a cup with sherry, sugar and soy sauce. In a second cup, blend cornstarch, cold water, pepper and remaining soy sauce to a paste.
4. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add shrimp; stir-fry until pinkish.
5. Add ginger-sherry mixture; stir-fry 1 1/2 minutes more.
6. Add bean sprouts and pickles and stir-fry another minute.
7. Stir in stock and heat quickly. Then cook, covered, 1 to 2 minutes over medium heat.
8. Stir in cornstarch paste to thicken and serve at once.
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