Free Recipe Basic Stir-Fried Shrimp #2

Recipe Type: S Recipes

Recipe Preparation: cook

Cooking Ingredients for Basic Stir-Fried Shrimp #2 Recipe

1/2 lb Shrimp
1 lb Vegetables
1 Scallion stalk
2 sl Fresh ginger root
1 Clove garlic
1 ts Cornstarch
1 tb Soy sauce
1 tb Sherry
1-1/2 tb Oil
1/4 ts Salt
2 tb Oil
1/4 ts Salt
1/2 c Stock

Basic Stir-Fried Shrimp #2 Preparation

1. Shell and devein shrimp. Slice or dice vegetables. Cut scallion in 1/2-inch sections . Mince ginger root. Crush garlic. 2. Blend cornstarch, soy sauce and sherry to a paste. 3. Heat oil. Add salt, then scallion and ginger root; stir-fry a few times. Add shrimp and stir-fry until pink (about 3 minutes). Remove ingredients from pan. 4. Heat remaining oil. Add remaining salt, then garlic, and stir-fry a few times. Add vegetables; stir-fry to coat with oil. 5. Stir in stock and heat quickly. Then cook, covered, over medium heat, until nearly done. 6. Return shrimp, stir-frying to reheat and blend flavors (about 1 minute more). 7. Stir in cornstarch paste to thicken. Serve at once. NOTE: Any vegetable can be used. (See Cooking Instructions for Vegetables for details on cooking time.) For suggested combinations, see Stir-Fried Shrimp Vegetable Combinations . VARIATIONS: 1. In step 1, sprinkle the shrimp with 1-1/2 tablespoons sherry and let stand 5 minutes, turning several times. 2. For the cornstarch paste in step 2, substitute any of the following and add in step 7: a. 1 tablespoon cornstarch, 3 tablespoons cold water, 2 teaspoons soy sauce b. 2 teaspoons cornstarch, 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon soy sauce and 3 tablespoons cold stock c. 1 teaspoon cornstarch, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 3 tablespoons cold water and 2 slices fresh ginger root, minced d. 1/2 teaspoon salt, 2 teaspoons soy sauce, 2 teaspoons sherry, 3 tablespoons stock and 1 or 2 slices fresh ginger root, minced. 3. After adding the shrimp in step 3, stir-fry only 1/2 minute, then sprinkle with 1 more tablespoon sherry and stir-fry until pink. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.

Cooking Temperature:

Recipe Serves: 4

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