Shrimps and Mushrooms
A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).
A historical recipe
Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 1 lb.
- fresh shelled shrimps 1 lb.
- fresh mushrooms ¼ lb.
- bamboo shoots, sliced thin Cornstarch small piece ginger, pepper, salt and soy bean sauce Fry shrimps in a red hot frying pan, which has been greased with a little vegetable oil or lard, until shrimps turn red.
- Place in a hot pan, which has been greased with vegetable oil or bacon fat, finely chopped ginger, mushrooms and bamboo shoots;
- fry until tender.
- Remove the cooked mushrooms and use drippings with cornstarch to make a medium gravy, season with pepper, salt, and soy bean sauce.
- Add shrimps, cooked mushrooms and bamboo shoots.