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Title: Stir-Fried Shrimp With Catsup #1
Yield: 6 Servings

Ingredients

      1 lb shrimp
      1    clove garlic
      2 sl fresh ginger root
      1 tb soy sauce
      2 tb sherry
      1 ts sugar
    1/8 ts pepper
      1 tb cornstarch
      3 tb water
      1 ts soy sauce
      2 tb oil
    1/2 ts salt (up to)
      3 tb catsup
    1/2 c  stock

Instructions

1. Shell and devein shrimp. Mince or crush garlic.

2. Mince ginger root; then combine in a cup with soy sauce, sherry, sugar
and pepper. In another cup, blend cornstarch, cold water and remaining soy
sauce to a paste.

3. Heat oil. Add salt, then garlic, and stir-fry a few times. Add shrimp;
stir-fry until pinkish (about 2 minutes).

4. Add ginger-soy mixture and stir-fry 1 minute. Then add catsup; stir-fry
1/2 minute more.

5. Stir in stock and heat quickly. Then cook, covered, 2 minutes over
medium heat.

6. Stir in cornstarch paste to thicken and serve at once. VARIATIONS:

1. For the catsup, substitute 1 to 2 tablespoons oyster sauce.

2. Omit the ginger-soy mixture in step 2, but add the minced ginger root in
step 3 with the garlic. In step 4, add to the shrimp 2 teaspoons sherry and
1/4 cup stock; cook, covered, 2 minutes over medium heat. Then stir in 1/4
cup catsup to coat the shrimp evenly. Omit step 5. 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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