Recipe - Stir-Fried Miniature Shrimp And Peas

1 pound Frozen miniature shrimp
1 Or
2 sl Fresh ginger root
One half teaspoon Salt
Water to cover
1 teaspoon Cornstarch
One half teaspoon Salt
One half Egg white
1 cup Shelled peas
1 teaspoon Cornstarch
2 tablespoon Stock
2 tablespoon Oil
1 tablespoon Sherry

1. Thaw shrimp. Add salt and water and let stand a few minutes. Meanwhile
mince scallion. Drain shrimp, then rinse several times with fresh water.
Drain again and blot dry with paper toweling.

2. Mince ginger root; then combine with cornstarch, salt and egg white. Add
to shrimp and toss to coat.

3. Parboil peas.

4. Blend remaining cornstarch and cold stock to a paste.

5. Heat oil. Add shrimp and stirfry until they turn white (1 to 2
minutes).

6. Add sherry and peas; stirfry One half minute more. Then stir in cornstarch
paste to thicken, and serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.