Oriental Almond Stir Fry Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Dry sherry | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Shrimp | 3/4 pound, deveined | |
| Vegetable oil | 1 Tablespoon, divided | |
| 2 cups diagonally sliced celery, 1/4-inch | ||
| Mushrooms | 2 Cup (16 tbs), sliced | |
| 1 tablespoon cornstarch 6 tablespoons water | ||
| Frozen peas package | 1 | |
| Bean sprouts | 1 1/2 Cup (16 tbs) | |
| Blanched almonds | 1/4 Cup (16 tbs) | |
Directions
Make marinade by combining first five ingredients in a medium bowl.
Add shrimp and let stand at least 10 minutes, stirring occasionally.
Using heavy non-stick skillet or wok, heat 1 1/2 teaspoons oil over medium-high heat.
Add celery and stir-fry 1 minute.
Remove from pan and set aside.
Heat remaining 1 1/2 teaspoons oil.
With slotted spoon, remove shrimp from marinade and stir-fry 2 to 3 minutes, or until shrimp turn pink.
Add mushrooms and stir-fry 2 to 3 minutes, adding 1 tablespoon water if necessary to prevent sticking.
Stir cornstarch and 6 tablespoons water into marinade; add to skillet and cook about 30 seconds, until thickened.
Add celery and remaining ingredients and stir-fry 3 to 4 minutes, until bean sprouts are soft, but still crisp.
Add shrimp and let stand at least 10 minutes, stirring occasionally.
Using heavy non-stick skillet or wok, heat 1 1/2 teaspoons oil over medium-high heat.
Add celery and stir-fry 1 minute.
Remove from pan and set aside.
Heat remaining 1 1/2 teaspoons oil.
With slotted spoon, remove shrimp from marinade and stir-fry 2 to 3 minutes, or until shrimp turn pink.
Add mushrooms and stir-fry 2 to 3 minutes, adding 1 tablespoon water if necessary to prevent sticking.
Stir cornstarch and 6 tablespoons water into marinade; add to skillet and cook about 30 seconds, until thickened.
Add celery and remaining ingredients and stir-fry 3 to 4 minutes, until bean sprouts are soft, but still crisp.
Chef
