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Ingredients:
9 oz (250 g) fresh shrimps
5 oz (150 g) tomatoes
5 oz (150 g) bean curd
3 1/2 tbsp
rice wine
1 tsp salt, or to taste
3 1/2 tbsp
vegetable oil
10 1/2 oz (300 ml) high stock
1/2 tsp
scallions, chopped
1/2 tsp fresh
ginger, chopped
2 1/2 tbsp
cornstarch dissolved in 2 1/2 tbsp
water
2 tsp sesame oil
1/4 tsp MSG (optional)
Directions:
Cut the bean curd into 1/2 inch (1 cm) cubes.
Remove the shrimps' heads. Shell, devein and wash
the shrimps. Drain and mix with 5 tsp of the
rice wine, 1/4 tsp of the
MSG, and 1/2 tsp of the salt.
Let stand.
Dip the tomatoes in boiling water for 30 seconds.
Peel, seed and dice them. Dice the bean curd and
place in a pot of cold water. Bring to boil, remove
the bean curd immediately, and drain.
Heat wok and add oil, the stock, the remaining salt
and
rice wine, the
scallions,
ginger, bean curd and
shrimps. Bring to a boil. Add the tomatoes and 1/4
tsp
MSG. Add the
cornstarch-water mixture and cook,
stirring gently. When the sauce returns to a boil,
sprinkle with the sesame oil, remove, and serve.
More delicious Chinese recipes can be found in ChineseFoodDIY's Chinese cookbook
"Real & Healthy
Chinese Cooking".
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