Hot rice makes the perfect bed for this stir-fry.
- 3/4 pound tiny cooked shrimp
- 1 clove garlic
- 2 tablespoons vegetable oil
- 1 1/2 cups diagonally sliced celery
- 1 cup thinly sliced onion
- 1/2 teaspoon grated fresh ginger
- 2 cups Chinese snow pea pods
- 1 1/2 cups sliced mushrooms
- 1/3 cup water
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon dry sherry
- 2 to 3 tablespoons lemon juice
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
Rinse shrimp briefly with cold water; lightly pat dry with paper towel and set aside.
In a large skillet or wok, heat garlic in oil for 1 minute; remove garlic.
Add celery, onion and ginger; cook and stir 2 minutes.
Add pea pods and mushrooms; cook stirring, 1 minute. Meanwhile, combine water, soy sauce, sherry, lemon juice and cornstarch; add with shrimp to vegetable mixture.
Cook and stir until sauce boils and thickens; salt to taste and serve.
Makes 4 servings
