Re: Re: testing?
By: Dave Drum to Carol Shenkenberger on Mon Aug 26 2024 10:11 am
> -=> 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.
Thanks! I took a bad crash.
Not up to anything fancy yet.
xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenk's Express (1:275/100)
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