Bean Sprouts And Shrimp Chinese Style
|Candied ginger piece||1 , cut into fine strips|
|Snow peas||1⁄2 Pound (225 Gram)|
|Celery stalks||3 , cut into fine strips|
|Dried chinese mushrooms||1⁄4 Pound, soaked in water for 20 minutes, drained and chopped|
|Bean sprouts||1 Pound (450 Gram)|
|Garlic||1 Clove (5 gm), finely chopped|
|Fresh ginger root||1 Inch, finely chopped|
|Shelled shrimp||1⁄2 Pound (225 Gram)|
|Soy sauce||1 Tablespoon|
|Cornstarch||2 Teaspoon, mixed|
|Cold water||2 Tablespoon|
|Dry sherry||1 Tablespoon|
Heat half the oil in a wok or large frying pan and fry the ginger, snow peas and celery for 3 minutes.
Add the mushrooms and bean sprouts and fry, stirring constantly, for about 3 minutes.
Stir in the salt.
Using a slotted spoon, lift out the vegetables and set aside.
Add more oil to the pan, if necessary, and fry the garlic and the ginger root until golden.
Add the shrimp and cook, stirring, for 1 minute.
Season with pepper.
Return the vegetables to the pan.
Mix the soy sauce with the cornstarch mixture and sherry, add it to the pan and continue to stir-fry over gentle heat for about 4 minutes.