Shrimp Subgum Chop Suey

6 tablespoons corn oil or peanut oil
1 1/4 teaspoons salt
2 pounds uncooked shrimp, peeled, deveined
8 cups Napa cabbage (diced stalks only, no leaves)
1 medium green bell pepper, cored, diced
1/2 red bell pepper, diced
3 ribs celery hearts, diced
1/2 cup sliced water chestnuts
1/2 cup bamboo shoots or 1 package (about
8 ounces) sliced mushrooms
6 cups chicken broth (divided)
4 tablespoons granulated sugar
4 tablespoons sesame oil
1/2 cup cornstarch mixed with 3/4 cup warm water
1/2 to 3/4 pound sliced roasted almonds (optional)

Preheat wok over high heat. Wok is ready when drop of oil sizzles in the pan. Put corn oil in wok.

Immediately add salt, then shrimp and stir-fry 30 seconds.

Add all vegetables, stirring constantly 30 seconds. Add 5 1/2 cups of the broth; cook 3 minutes.

To remaining 1/2 cup broth add sugar and sesame oil. Add this mixture to pan and cook until shrimp and vegetables are just cooked through, 3 to 5 minutes. Do not overcook.

Gradually stir in cornstarch mixture until sauce is thickened to consistency of thick gravy.

If needed, additional cornstarch/water can be added to thicken. Sprinkle with almonds and serve immediately with white rice.

Makes 6 servings.