Recipe - Stir-Fried Shrimp Wdeep-Fried Bean Curd

One half pound Shrimp
1 tablespoon Sherry
3 Or
4 Bean curd cakes
1 Scallion stalk
1 Clove garlic
Oil for deepfrying
2 tablespoon Oil
One half teaspoon Salt
2 tablespoon Soy sauce
One half teaspoon Sugar

1. Shell and devein shrimp. Sprinkle with sherrt and let stand 10 to 15
minutes, turning occasionally.

2. Cut bean curd in 1inch cubes. Cut scallion in 1/2inch sections. Crush
garlic. Meanwhile heat oil.

3. Add bean curd cubes to oil, several at a time, and deepfry until
golden. Drain on paper toweling.

4. Heat remaining oil. Add salt, then garlic and scallions; stirfry a few
times. Add shrimp and stirfry until pinkish.

5. Quickly stir in soy sauce and sugar to blend; then cook, covered, 1 to 2
minutes over medium heat.

6. Return bean curd, stirring gently, only to heat through. Serve at once.
VARIATIONS:

1. For the bean curd, substitute 4 slices slightly stale white bread.
(Remove crusts, cut in cubes, then deepfry until golden.)

2. In step 5, omit the soy sauce. Add 3 tablespoons catsup and a pinch of
salt with the sugar. Stirfry with the shrimp 2 minutes; then pick up step
6.

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