Recipe - Stir-Fried Miniature Shrimp And Vegetables

4 Dried black mushrooms
One half pound Frozen miniature shrimp
One half teaspoon Salt
Water to cover
1 sl Fresh ginger root
One half teaspoon Cornstarch
One half teaspoon Salt
One half Egg white
1 cup Chinese cabbage
One fourth cup Bamboo shoots
One fourth cup Canned button mushrooms
10 Water chestnuts
12 Snow peas
1 Clove garlic
2 teaspoon Cornstarch
2 teaspoon Water
One fourth teaspoon Sugar
1 ds Pepper
2 tablespoon Oil
3 tablespoon Oil
One half cup Stock

1. Soak dried mushrooms.

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

3. Dice Chinese cabbage, bamboo shoots, canned and soaked mushrooms and
water chestnuts. Stem and dice snow peas. Crush garlic.

4. Blend cornstarch, water, sugar and pepper to a paste.

5. Heat oil. Add shrimp, stirfry 2 minutes; then remove from pan.

6. Heat remaining oil. Add garlic; stirfry to brown lightly. Then add all
vegetables, except snow peas, and stirfry to coat with oil (about 1
minute).

7. Stir in stock and heat quickly. Then cook, covered, over medium heat,
until nearly done (about 2 minutes).

8. Add snow peas and stir in One half minute. Return shrimp; stir in only to
reheat (about One half minute more).

9. 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.