Shrimp Chow Mein
|Raw shrimp||1 Pound, shelled, deveined, washed|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Sliced celery||2 Cup (32 tbs)|
|Green pepper||1 Small, cleaned and cut length wise into thin strips|
|Canned bamboo shoots||4 Ounce, drained thinly sliced|
|Canned bean sprouts||1 Pound (Drained)|
|Canned button mushrooms||8 Ounce (Drained)|
|Canned chicken bouillon||13 1⁄2 Ounce|
|Garlic salt||1⁄4 Teaspoon|
|Onion salt||1⁄4 Teaspoon|
|Soy sauce||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
Dry shrimp on paper toweling.
Heat oil in Chinese wok or in blazer pan of chafing dish over direct high flame.
Add shrimp; stir and fry until shrimp is cooked and turns pink.
Remove shrimp from pan; keep warm.
Add celery and pepper to hot oil.
Stir and fry until vegetables are cooked but retain some crispness.
Add remaining vegetables, bouillon, seasonings, and shrimp.
Mix and heat, stirring often.
Mix cornstarch and water until free of lumps.
Stir into hot mixture.
Simmer, stirring constantly, until slightly thickened.