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Oriental Almond Stir Fry

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  Sugar 1⁄2 Teaspoon
  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
  Cornstarch 1 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Stir Fried
Everyday, Healthy

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