Stir Fried Shrimp And Chinese Vegetables
|Fresh snow peas||1⁄2 Pound, trimmed|
|Celery ribs||2 Large, cut into 1/2 inch dice|
|Broccoli florets||1⁄2 Pound (4 Cups)|
|Canned chicken broth/Chicken stock||3⁄4 Cup (12 tbs)|
|Dry sherry||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Minced fresh ginger||3 Tablespoon|
|Green chili pepper||1 Tablespoon, minced (Such As Jalapeno With Seeds)|
|Garlic||1 Clove (5 gm), minced or crushed through press|
|Medium shrimp||1 1⁄2 Pound, shelled and deveined|
|Mushrooms||1⁄2 Pound, sliced 1/4 inch thick|
|Oriental sesame oil||1 Teaspoon|
1. Bring a large pot of water to a boil and add the snow peas; cook for exactly
20 seconds; scoop them out with a slotted spoon. Add the celery and remove after 30 seconds. Add the broccoli and remove after 1 minute. Drain well.
2. In a small bowl, combine the chicken stock and cornstarch, stirring until smooth. Stir in the sherry, soy sauce and sugar.
3. Place a large heavy wok or Dutch oven over high heat for 2 minutes. Add the vegetable oil and swirl it to coat the pan. Add the ginger and chile pepper and stir-fry for 10 seconds. Add the garlic and stir-fry for 5 seconds. Add the shrimp and stir-fry for 2 minutes. Add the mushrooms and stir-fry for a few seconds. Dump in the blanched vegetables. Stir the sauce and add it to the wok. Bring to a boil, stirring, until the sauce thickens, 1 to 2 minutes. Remove from the heat and stir in the sesame oil. Serve immediately.