Oriental Almond Stir Fry Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
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 | |
| Cornstarch | 1 Tablespoon | |
| Water | 6 Tablespoon | |
| Frozen peas package | 1 | |
| Bean sprouts | 1 1/2 Cup (16 tbs) | |
| 1/4 cup BLUE DIAMOND Blanched Whole Almonds | ||
Directions
GETTING READY
1. Prepare the marinade in a medium bowl by combining first five ingredients.
2. Put in shrimp and let stand at least 10 minutes, stirring occasionally.
MAKING
3. Using heavy non-stick skillet or wok, heat 1 1/2 teaspoons oil over medium-high heat.
4. Put in celery and stir-fry 1 minute.
5. Take out of the pan and set aside.
6. Heat remaining 1 1/2 teaspoons oil.
7. Using slotted spoon, remove shrimp from marinade and stir-fry 2 to 3 minutes, or until shrimp turn pink.
8. Put in mushrooms and stir-fry 2 to 3 minutes, adding 1 tablespoon water if necessary to prevent sticking.
9. Stir cornstarch and 6 tablespoons water into marinade; Put in to skillet and cook about 30 seconds, until thickened.
10. Put in celery and remaining ingredients and stir-fry 3 to 4 minutes, until bean sprouts are soft, but still crisp.
SERVING
11. Serve over hot brown rice, if desired.
1. Prepare the marinade in a medium bowl by combining first five ingredients.
2. Put in shrimp and let stand at least 10 minutes, stirring occasionally.
MAKING
3. Using heavy non-stick skillet or wok, heat 1 1/2 teaspoons oil over medium-high heat.
4. Put in celery and stir-fry 1 minute.
5. Take out of the pan and set aside.
6. Heat remaining 1 1/2 teaspoons oil.
7. Using slotted spoon, remove shrimp from marinade and stir-fry 2 to 3 minutes, or until shrimp turn pink.
8. Put in mushrooms and stir-fry 2 to 3 minutes, adding 1 tablespoon water if necessary to prevent sticking.
9. Stir cornstarch and 6 tablespoons water into marinade; Put in to skillet and cook about 30 seconds, until thickened.
10. Put in celery and remaining ingredients and stir-fry 3 to 4 minutes, until bean sprouts are soft, but still crisp.
SERVING
11. Serve over hot brown rice, if desired.
Chef
