Recipe - Stir-Fried Shrimp Wbean Sprout Snowpea

2 tablespoon Cloud Ear mushrooms
One half pound Shrimp
1 pound Bean sprouts
One half cup Snow peas
2 Celery stalks
1 Or
2 Scallion stalks
1 Clove garlic
2 sl Fresh ginger root
2 teaspoon Cornstarch
1 teaspoon Sugar
1 tablespoon Soy sauce
1 tablespoon Sherry
1 ds Pepper
2 (up to)
3 tablespoon Oil
One half teaspoon Salt
1 One half tablespoon Oil

1. Soak cloud ear mushrooms.

2. Shell and devein shrimp; cut each in 2 or 3 pieces. Blanch bean sprouts.
Stem snow peas.

3. Slice celery thin; also scallions and soaked mushrooms. Mince garlic and
ginger root.

4. Blend cornstarch, sugar, soy sauce, sherry and pepper to a paste.

5. Heat oil. Add salt, then cut or sliced up vegetables; stirfry about 1 minute. Add
bean sprouts and stirfry 1 minute more. Remove from pan. (The vegetables
should be tender but still crisp.)

6. Heat remaining oil. Add minced garlic and ginger root; stirfry a few
times. Add shrimp and stirfry until pinkish.

7. Add snow peas and stirfry One half minute more. Return other vegetables;
stirfry briefly to reheat.

8. 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.