Serves: 5
Total Calories: 123
1. Shell and devein shrimp cut in 1/2-inch pieces. Combine cornstarch, salt and sherry then add to shrimp and toss to coat.
2. Blanch bean sprouts. Shred mushrooms and celery. Roll celery in a clean towel, pressing to remove as much moisture as possible.
3. Heat oil. Add shrimp and stir-fry until pink then remove from pan.
4. Heat remaining oil. Add remaining salt, then celery. Stir-fry 2 minutes sprinkle with sugar.
5. Add mushrooms stir-fry 1 minute. Add bean sprouts stir-fry 1 minute more.
6. Return shrimp stir-fry another minute. Then transfer mixture to a colander drain and let cool.
VARIATIONS:
* For the raw shrimp, substitute cooked shrimp add in step 6, only to reheat then sprinkle with 1/2 teaspoon salt and 1 teaspoon sherry. (Omit steps 1 and 3.)
* For the bean sprouts, substitute 1/2 cup bamboo shoots, shredded or 1/4 cup carrots, grated.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Eggrolls: Stir-Fried Shrimp Filling recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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