Stir Fried Shrimp And Bean Sprouts In Soy Sauce Recipe
Ingredients
| Shrimp | 1/2 pound | |
| Bean sprouts | 1 pound | |
| 1 tablespoon preserved sweet pickles | ||
| Garlic | 1 Clove (5gm) | |
| 1 or 2 slices fresh ginger root | ||
| Sherry | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Stock | 1/2 Cup (16 tbs) | |
| Soy sauce | 1 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| 3 tablespoons water dash of pepper | ||
| Oil | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
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.
Chef
