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Title: Stir-Fried Shrimp W/Deep-Fried Bean Curd
Yield: 4 Servings

Ingredients

    1/2 lb shrimp
      1 tb sherry
      3    or
      4    bean curd cakes
      1    scallion stalk
      1    clove garlic
      1    oil for deep-frying
      2 tb oil
    1/2 ts salt
      2 tb soy sauce
    1/2 ts sugar

Instructions

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

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

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

4. Heat remaining oil. Add salt, then garlic and scallions; stir-fry a few
times. Add shrimp and stir-fry 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 deep-fry until golden.)

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

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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