Subj : Re: testing?
To : Carol Shenkenberger
From : Dave Drum
Date : Mon Aug 26 2024 10:11:00
-=> Carol Shenkenberger wrote to All <=-
CS> Am I getting out?
CS> xxcarol
When s your enlistment up? Bv)=
Your query made it to Outpost, Sestar and Capitol City - all three od
the boards on my daily routine. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Cantonese (aka Shrimp in Lobster Sauce)
Categories: Oriental, Seafood, Poultry, Pork, Wine
Yield: 4 Servings
1 lb Shrimp; shelled, tailed,
- deveined, rinsed, and
- towel dried
1 Egg white
+=BEATEN WITH=+
1 ts Cornstarch
3 tb Vegetable oil
8 oz Ground pork
4 ts Salted black beans
2 tb Garlic; minced
1 ts Fresh ginger; minced fine
2 Scallions; minced
5 ts Soy sauce
2 tb Dry sherry or rice wine
1/4 ts Sugar
1/2 c Chicken broth
1 tb Cornstarch
+=DISSOLVED IN=+
2 tb Cold chicken broth
1 lg Egg
+=BEATEN WITH=+
2 ts Sesame oil
Beat egg white with cornstarch. Add shrimp, mix well,
and refrigerate for at least 15 min or up to an hour.
Stir-fry in 3 T oil just until done. Remove to a
warming oven with a slotted spoon.
In the same oil (if it's not too yucky) brown the
pork. Add next 8 ingredients. Bring to a boil and add
cornstarch-water. Return to the boil and cook until
thickened. Remove pan from heat and stir in the egg;
fuss with the mixture so the egg becomes thin
filaments rather than a big glob in the middle of the
pan. Stir in the cooked shrimp and toss with the
sauce. Serve immediately.
You may substitute 1 1-1/2# steamed, cut-up lobster
for the shrimp to make Lobster Cantonese (or Lobster
in lobster sauce). This will serve 2-3.
Adapted from a recipe by Ken Hom and posted by Michael Loo
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... Adding pork changes it from good to very good.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
