Difference between revisions of "Zhu Sun Chao Xia Ren"
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# Add shrimps and [[green bean]]s, mix will, add sauce and stirring, dish up | # Add shrimps and [[green bean]]s, mix will, add sauce and stirring, dish up | ||
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[[Category:Bamboo shoot Recipes]] | [[Category:Bamboo shoot Recipes]] | ||
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[[Category:Green bean Recipes]] | [[Category:Green bean Recipes]] | ||
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[[Category:Ham Recipes]] | [[Category:Ham Recipes]] | ||
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[[Category:Hong Kong Appetizers]] | [[Category:Hong Kong Appetizers]] | ||
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[[Category:Miso Recipes]] | [[Category:Miso Recipes]] | ||
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[[Category:Recipes that need photos]] | [[Category:Recipes that need photos]] | ||
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[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
Revision as of 11:03, 31 March 2012
Ingredients
- 300 g shrimp, shells removed
- 2 slices ham
- 120 g canned bamboo shoots
- 10 g green beans
- 1 tbsp broad bean paste
Seasoning
- ¼ tbsp salt
- dash sesame oil
- some pepper
- ½ tbsp egg white
- ½ tbsp cornflour
Sauce
Directions
- Boil the green beans until cook, take out and soak in cold water
- Shred the bamboo shoots, wipe dry, then fry in pan without oil, dish up
- Wash the shrimps, wipe dry and marinate for 10 minutes with seasoning
- Parboil the marinated shrimps in hot oil, until nearly cooked, dish up
- Heat wok with 2 tbsp oil, stir fry the ham and bamboo shoot until cooked
- Add broad bean paste (if you like spicy) until fragrant
- Add shrimps and green beans, mix will, add sauce and stirring, dish up
