1.00 lb Medium-size raw shrimp,
-shelled and deveined
1.00 tb Dry sherry
3.00 tb Salad oil
3.00 Cloves garlic, minced
1.50 tb Minced fresh ginger
0.25 ts Crushed red pepper
2.00 lg Stalks celery, cut in
0.50 Inch thick slices
0.50 c Sliced bamboo shoots
2.00 Whole green onions, thinly
-sliced
-Cooking sauce -
0.25 c Vinegar
2.00 tb Soy sauce
5.00 ts Sugar
2.00 ts Cornstarch
Toss shrimp with sherry. Prepare cooking sauce by combining all
ingredients and set aside. Heat a wok or wide frying pan over high
heat. When pan is hot, add 1 1/2 T of the oil. When oil begins to
heat, add garlic, ginger and red pepper. Stir once, add shrimp and
stir-fry until they turn pink (about 3 minutes). Remove from pan.
Heat the remaining 1 1/2 T oil. Add celery and bamboo shoots and
stir-fry for one minute. Stir cooking sauce, then add to pan along
with shrimp and green onion. Cook, stirring, until sauce bubbles and
thickens.
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