Recipe - Stir-Fried Shrimp And Bamboo Shoots 2

One half pound Shrimp
1 cup Bamboo shoots
1 cup Onions
2 sl Fresh ginger root
1 One half tablespoon Sherry
2 One half tablespoon Soy sauce
1 teaspoon Sugar
1 tablespoon Cornstarch
3 tablespoon Water
3 (up to)
4 tablespoon Oil

1. Shell and devein shrimp; cut in 1inch sections.

2. Slice bamboo shoots and onion thin. Mince ginger root.

3. In one cup, combine sherry, soy sauce and sugar. In another, blend
cornstarch and cold water to a paste.

4. Heat oil. Add shrimp and stirfry until pinkish. Quickly stir in
sherrysoy mixture to blend.

5. Add ginger root; stirfry a few times more. Then add bamboo shoots and
onions. Stirfry until onions are translucent (about 2 minutes).

6. 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.