Szechuan Shrimp- Gwhp32A

* Exported from MasterCook *

SZECHUAN SHRIMP - GWHP32A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Seafood
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Scallions -- minced
3 tablespoon Dry sherry
3 tablespoon Water
1/2 cup Catsup
1 tablespoon Soy saude
1 tablespoon Cornstarch
1/4 tablespoon Hot pepper sauce
1 pound Shrimp -- cleaned
1/4 tablespoon Minced ginger root
1 1/2 tablespoon Sesame oil
3 cl Garlic
2 tablespoon Sugar
1/2 cup Bamboo shoots -- minced
1 1/2 cup Oil

COMBINE SCALLIONS (OR GREEN ONIONS), BAMBOO SHOOTS, GINGER, GARLIC AND PEPPER
SAUCE (I USE TABASCO).
COMBINE SUGAR, CATSUP, SHERRY, SOY SAUCE AND SESAME OIL MIX CORNSTARCH AND
WATER. HEAT SOME OF THE OIL IN A WOK OR SKILLET. ADD THE SHRIMP (I USUALLY CUT
THE LARGE ONES UP IN SMALL PIECES) AND STIR FRY UNTIL DONE. ABOUT 2 MINUTES.
DRAIN THE SHRIMP AND RESERVE THE OIL AND SHRIMP. HEAT 2 TBSP OIL AND ADD
SCAALLION MIXTURE. STIR FRY ABOUT ONE MINUTE AND ADD THE SHRIMP.
STIR FRY 30 SECONDS THEN ADD THE CATSUP MIXTURE.
STIR ANOTHER 30 SECONDS AND ADD CORNSTARCH MIX. COOK AND STIR UNTIL SLIGHTLY
THICKENED. SERVE WITH STEAMED RICE.



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