Szechwan hot & sour shrimp

3 Servings

Ingredients

Quantity Ingredient
1 pounds Medium-size raw shrimp, shelled and deveined
1 tablespoon Dry sherry
3 tablespoons Salad oil
3 Cloves garlic, minced
1½ tablespoon Minced fresh ginger
¼ teaspoon Crushed red pepper
2 larges Stalks celery, cut in
½ Inch thick slices
½ cup Sliced bamboo shoots
2 Whole green onions, thinly sliced Cooking sauce -
¼ cup Vinegar
2 tablespoons Soy sauce
5 teaspoons Sugar
2 teaspoons Cornstarch

Directions

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 1½ 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 ½ 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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