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A Recipe for
Szechuan Shrimp - Gwhp32a
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1/2 c Scallions -- minced
3 TB Dry sherry
3 TB Water
1/2 c Catsup
1 TB Soy saude
1 TB Cornstarch
1/4 TB Hot pepper sauce
1 lb Shrimp -- cleaned
1/4 TB Minced ginger root
1 1/2 TB Sesame oil
3 cl Garlic
2 TB Sugar
1/2 c Bamboo shoots -- minced
1 1/2 c Oil
COMBINE SCALLIONS (OR GREEN ONIONS), BAMBOO SHOOTS, GINGER, GARLIC AND
PEPPER SAUCE (I USE TABASCO). COMBINE SUGAR, CATSUP, SHERRY, SOY
SAUCE AND SESAME OIL MIX CORNSTARCH AND WATER. HEAT SOME OF THE OIL
IN A WOK OR SKILLET. ADD THE SHRIMP (I USUALLY CUT THE LARGE ONES UP
IN SMALL PIECES) AND STIR FRY UNTIL DONE. ABOUT 2 MINUTES. DRAIN THE
SHRIMP AND RESERVE THE OIL AND SHRIMP. HEAT 2 TBSP OIL AND ADD
SCAALLION MIXTURE. STIR FRY ABOUT ONE MINUTE AND ADDTHE SHRIMP. STIR
FRY 30 SECONDS THEN ADD THE CATSUP MIXTURE. STIR ANOTHER 30 SECONDS
AND ADD CORNSTARCH MIX. COOK AND STIR UNTIL SLIGHTLY THICKENED. SERVE
WITH STEAMED RICE.
Recipe By :
From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28 Oct 1996 21:36:31
+0800 (
Serves: 4
Szechuan Shrimp - Gwhp32a Recipe brought to you by Recipes To-Go