Recipe - Stir-Fried Shrimp Filling

One half pound Shrimp
One half teaspoon Cornstarch
One fourth teaspoon Salt
1 teaspoon Sherry
One half pound Bean sprouts
One fourth cup Fresh mushrooms
2 cup Celery
2 tablespoon Oil
1 tablespoon Oil
One fourth teaspoon Salt
One half teaspoon Sugar

1. Shell and devein shrimp; cut in 1/2inch 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 stirfry until pink; then remove from pan.

4. Heat remaining oil. Add remaining salt, then celery. Stirfry 2 minutes;
sprinkle with sugar.

5. Add mushrooms; stirfry 1 minute. Add bean sprouts; stirfry 1 minute
more.

6. Return shrimp; stirfry another minute. Then transfer mixture to a
colander; drain and let cool. VARIATIONS:

1. For the raw shrimp, substitute cooked shrimp; add in step 6, only to
reheat; then sprinkle with One half teaspoon salt and 1 teaspoon sherry. (Omit
steps 1 and 3.)

2. For the bean sprouts, substitute One half cup bamboo shoots, shredded; or 1/4
cup carrots, grated.

FOR EGGROLLS/SPRING ROLLS

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