Shrimp & Vegetable Stir Fry
|Cornstarch||2 Tablespoon, divided|
|Teriyaki sauce||4 Tablespoon, divided|
|Minced fresh ginger root||1 Tablespoon|
|Raw shrimp||1⁄2 Pound, peeled and deveined (Medium Size)|
|Water||3⁄4 Cup (12 tbs)|
|Vegetable oil||2 Tablespoon, divided|
|Celery stalks||2 , cut diagonally into 1/4 inch thick slices|
|Red bell pepper||1 Medium, cut into 1 inch squares|
|Green onion and tops||1⁄4 Pound, cut into 1 inch lengths, separating whites from tops|
Combine 1 tablespoon each cornstarch and teriyaki sauce with ginger in small bowl; add shrimp and stir to coat evenly.
Let stand 15 minutes.
Meanwhile, combine water, remaining 1 tablespoon cornstarch and 3 tablespoons teriyaki sauce; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat.
Add shrimp and stir-fry 1 minute; remove.
Heat remaining 1 tablespoon oil in same pan.
Add celery, red pepper and white parts of green onions; stir-fry 2 minutes.
Stir in shrimp, teriyaki sauce mixture and green onion tops.
Cook and stir until mixture boils and thickens.