Free Web Site - Free Web Space and Site Hosting - Web Hosting - Internet Store and Ecommerce Solution Provider - High Speed Internet
Search the Web

HARVEY MOY'S SHRIMP SUBGUM CHOP SUEY

Source: Harvey Moy's Chinese & American Restaurant - N89-W16754 Appleton Avenue, Menomonee Falls, Wisconsin

6 T. corn oil or peanut oil
1 1/4 tsp. salt
2 lb. uncooked shrimp, peeled, deveined
8 C. napa cabbage (diced stalks only, no leaves)
1 medium green bell pepper, cored, diced
1/2 red bell pepper, diced
3 ribs celery hearts, diced
1/2 C. sliced water chestnuts
1/2 C. bamboo shoots or 1 pkg. (about 8 oz.) sliced mushrooms
6 C. chicken broth (divided)
4 T. sugar
4 T. sesame oil
1/2 C. cornstarch mixed with 3/4 C. warm water
1/2 to 3/4 lb. sliced roasted almonds (optional)

Preheat wok over high heat. Wok is ready when drop of oil sizzles in the pan. Put corn oil in wok. Immediately add salt, then shrimp and stir-fry 30 seconds. Add all vegetables, stirring constantly 30 seconds. Add 5 1/2 cups of the broth; cook 3 minutes.

To remaining 1/2 cup broth add sugar and sesame oil. Add this mixture to pan and cook until shrimp and vegetables are just cooked through, 3 to 5 minutes. Do not overcook. Gradually stir in cornstarch mixture until sauce is thickened to consistency of thick gravy. If needed, additional cornstarch/water can be added to thicken. Sprinkle with almonds and serve immediately with white rice. Makes 6 servings.