Szechwan hot and 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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