Shrimp “Hong Kong”

The entire recipe is written in the excellent handwriting that could be found on a couple of recipes in this box, during the time when my sister had been practicing her penmanship. The letters are very clear and very regular – that wonderful regularity of form is something I still cannot master!

There is not much of Hong Kong in this recipe, but considering the likely cultural context it came from, the appellation might be excusable…

1 pound shrimp, cooked
1 can bean sprouts
1 can sliced mushrooms
1 onion, sliced thin
2 tablespoons salad oil
2 tablespoons cornstarch
1 chicken bouillon cube
1 cup water
1 tablespoon soy sauce

Hot, cooked rice

Combine shrimp, bean sprouts, and mushrooms. Sauté onion lightly (until clear, but still crisp) in oil. Add to first 3 ingredients.

Dissolve bouillon cube and cornstarch in water. Add to remaining ingredients. Blend and heat, just to boiling or until sauce is thickened.

Serve over rice.


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