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.
Recipes out of the Blond Box 