Oriental Almond Stir Fry
|Ground ginger||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Shrimp||3⁄4 Pound, peeled and deveined|
|Vegetable oil||1 Tablespoon, divided|
|Diagonally sliced celery||2 Cup (32 tbs) (1/4 Inch)|
|Fresh mushrooms||2 Cup (32 tbs), sliced|
|Frozen peas||10 Ounce (1 Package)|
|Bean sprouts||1 1⁄2 Cup (24 tbs)|
|Blanched whole almonds||1⁄4 Cup (4 tbs)|
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 celery and stir-fry 1 minute.
Remove from pan and set aside.
Heat remaining 1 1/2 teaspoons oil.
With slotted spoon, remove shrimp from marinade and stir-fry 2 to 3 minutes, or until shrimp turn pink.
Add mushrooms and 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.