Recipe - Stir-Fried Shrimp Balls And Tomatoes

2 Dried black mushrooms
1 pound Shrimp
One half Clove garlic
2 teaspoon Cornstarch
One half teaspoon Sugar
1 tablespoon Soy sauce
One half teaspoon Salt
1 Egg
4 (up to)
6 cup Water
2 lg Tomatoes
1 Green pepper
2 Celery stalks
4 Scallion stalks
1 Clove garlic
1 tablespoon Cornstarch
1 teaspoon Soy sauce
One half teaspoon Sugar
One fourth cup Mushroom liquid
3 tablespoon Oil
One half teaspoon Salt

1. Soak dried mushrooms; reserve soaking liquid.

2. Shell and devein shrimp. Mince shrimp and garlic; then combine with
cornstarch, sugar, soy sauce and salt. Beat egg; then blend in well. Form
into walnutsize balls.

3. Bring water to a boil. Carefully drop in shrimp balls, a few at a time,
and cook gently until they float (3 to 4 minutes). Drain, discarding
liquid.

4. Meanwhile peel tomatoes and chop to a pulp. Dice pepper in 1inch
squares. Cut celery stalks and scallions in 1inch sections. Crush
remaining garlic. Slice soaked mushrooms.

5. Blend remaining cornstarch, soy sauce and sugar to a paste with the
mushroomsoaking liquid.

6. Heat oil. Add remaining salt and garlic; stirfry to brown lightly. Add
green pepper, celery and mushrooms, and stirfry a few times. Then cook,
covered, 2 minutes over medium heat.

7. Add scallions and stirfly until translucent (1 to 2 minutes more).

8. Add shrimp balls and tomato pulp; stir in to heat through.

9. Then stir in cornstarch mixture 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.