Ginger Shrimp With White Wine Vinegar
|Celery stalks||2 , cut diagonally into 1/2-inch slices|
|Canned bamboo shoots||8 Ounce, drained (1 Can)|
|Chopped green onions with tops||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Salad oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Grated fresh ginger||2 Teaspoon|
|Medium shrimp||1 Pound, shelled and deveined|
|Green onion with top||1 , thinly sliced|
In a bowl, combine celery, bamboo shoots, and the 1/4 cup onions; set aside.
In another bowl, stir together vinegar, soy, sugar, and cornstarch; set aside.
Heat 2 tablespoons of the salad oil in a wok or wide frying pan over medium-high heat.
When oil is hot, add garlic and ginger and stir once; then add shrimp and stir-fry until all shrimp turn pink on outside (3 to 4 minutes).
Remove from pan and set aside.
Add remaining 1 tablespoon oil to pan.
When oil is hot, add vegetables and stir-fry for 1 minute.
Return shrimp to pan.
Stir vinegar mixture once; add to pan and cook, stirring, until sauce bubbles and thickens (about 1 minute).
Transfer mixture to a platter and garnish with remaining onion.