1. Deep-fry shrimp as in "Basic Deep-fried Shrimp".

2. Shell and parboil peas.

3. In one cup, combine sherry, soy sauce, salt and pepper. In another cup,
blend cornstarch and cold water to a paste.

4. Heat remaining oil. Add deep-fried shrimp and parboiled peas; stir-fry
briefly to heat through. Add sherry-soy mixture and bring to a boil over
high heat, stirring constantly.

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

1. For the peas, substitute the following (diced, and in any combination):
smoked ham, water chestnuts, bamboo shoots, or snow peas.

2. Instead of coating shrimp with batter, as in "Basic Deep-fried Shrimp",
dredge in a mixture of 1 tablespoon cornstarch and 1 teaspoon salt.
Deep-fry until pinkish and drain on paper toweling. Omit steps 3 and 5. In
step 4, add with the shrimp and peas 2 teaspoons sherry and stir-fry 2
minutes. Then serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive,