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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARATION. | 2. Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and rinse under cold water, pat dry with paper towels and set aside. | 3. Add to shrimp bowl the following seasonings-1 teaspoon salt, 1 egg white, 1 tablespoon tapioca starch, 1/2 teaspoon sugar, 2 teaspoons sesame oil and a dash of white pepper, cover and refrigerate for 1 hour (or longer, when you are ready to cook). | 4. Cut up the tofu into small pieces about 1 to 1 ½ inch by ½ to 1 inch size (approximately) set aside. | 5. Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside. | 6. In a cup with the stock, add the following seasonings: soy sauce, rice wine, bean sauce, garlic, chili paste, pepper flakes, ½ teaspoon sugar, 1 tablespoon tapioca starch, mix and set aside. | 7. . | 8. COOKING DIRECTIONS. | 9. In a Teflon pan (or wok) add 2 tablespoons peanut oil and bring to medium heat and then add the cut up tofu, shake pan a little and with a spatula separate the pieces. Cook for 5 minutes and then turn the pieces, cook another 5 minutes, toss as needed and cook until the pieces are a golden brown in color, drain and set aside. | 10. Next add 2 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the ginger, cook for 30 seconds and then add the seasoned shrimp, stir-fry until the shrimps start to turn pink (important to made sure that you do not overcook the shrimp). | 11. Add back the tofu and gently toss (try not to break up the tofu) and cook for another minute or two. | 12. Next re-stir the stock mixture and pour into the pan, stir-fry for another minute and again try not to break up the tofu, add 2 teaspoons sesame oil, add the cut up spring scallions, toss to coat all. | 13. In a big plate add the yellow or white rice around the side (to form well) and in the center add the shrimp and tofu combination. | 14. Enjoy this Asian dish. | 15. . | 16. NOTE:. | 17. The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this somewhat spicy dish or use other types of sauce found on Asian food store shelves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1			321.8674	4.1253	61.6988	4.5787
salt	5	teaspoons	coarse	-	-	-	-
egg white	1			17.16	0.2409	3.597	0.0561
tapioca starch	2	tablespoons		-	-	-	-
sesame oil	4	teaspoons		159.12	0.0	0.0	18.0
sugar	1	teaspoon	granulated	6.6625	1.2502	0.2085	0.10400000000000001
white pepper	1	dash		-	-	-	-
tofu	16	ounces	firm	653.1723	12.6099	78.3353	39.5532
chicken stock	1/3	cup		28.8	2.824	2.016	0.96
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
rice wine	1	tablespoon		-	-	-	-
bean sauce	1	tablespoon		7.05	0.42	0.27	0.48
garlic	1/2	tablespoon	chopped	6.3325	1.405	0.2703	0.0213
chili paste garlic	1/2	tablespoon		-	-	-	-
chili pepper flake	1/8	teaspoon		-	-	-	-
tapioca starch	2	tablespoons		-	-	-	-
scallion	2	scallions		-	-	-	-
peanut oil	4	tablespoons		477.36	0.0	0.0	54.0
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.