Oriental Almond Stir Fry
2 tablespoons of dry sherry
1 tablespoon of soy sauce
1/2 teaspoon of sugar
1/4 teaspoon of ground ginger
1 clove garlic, minced
3/4 pound of shrimp, peeled and deveined
1 tablespoon of vegetable oil, divided
2 cups of diagonally sliced celery, 1/4 inch
2 cups of fresh mushrooms, sliced
1 tablespoon of cornstarch
6 tablespoons of water
One package (10 oz.) frozen peas (about 2 cup of )
1 1/2 cup of bean sprouts
1/4 cup of Blue Diamond Blanched Whole Almonds
Make marinade by combining first five ingredients in a medium bowl. Add shrimp
and let stand at least 10 minutes, stirring occasionally. Using heavy non-stick
skillet or wok, heat 1 1/2 teaspoons oil over medium-high heat. Add the celery
and stir-fry 1 minute. Remove from pan and set aside.
Heat the remaining 1 1/2 teaspoons oil. With slotted spoon,
remove shrimp from marinade; stir-fry 2 to 3 minutes, or until shrimp turn pink.
Add mushrooms; stir-fry 2 to 3 minutes, adding 1 tablespoon water if necessary
to prevent sticking.
Stir cornstarch and 6 tablespoons water into marinade; add to
skillet and cook about 30 seconds, until thickened. Add celery and remaining
ingredients and stir-fry 3 to 4 minutes, until bean sprouts are soft, but still
crisp. Serve over hot brown rice, if desired.
Makes 4 servings