1 clove garlic
2 tablespoons oil
1 1/2 cups diagonally sliced celery
1 cup thinly sliced onion
1/2 teaspoon fresh ginger root, grated *
2 cups snow peas
OR
2 cups Chinese pea pods, thawed **
1 1/2 cups sliced mushrooms
1/3 cup water
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons lemon juice (up to 3)
2 teaspoons cornstarch
12 ounces Alaska pink shrimp (about 2-1/2 cups), thawed if necessary
Salt
Hot cooked rice (optional)
Servings: 4
1. Heat garlic in oil in large skillet or wok 1 minute; remove garlic. Add celery, onion and ginger; cook and stir 2 minutes. Add pea pods and mushrooms; cook and stir 1 minutes.
2. 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. Serve over hot rice.
Notes: * One-fourth teaspoon ground ginger may be substituted and added with soy sauce.
**One package (10 ounce) frozen peas or 1-1/2 cups fresh, shelled peas may be substituted.
2 tablespoons oil
1 1/2 cups diagonally sliced celery
1 cup thinly sliced onion
1/2 teaspoon fresh ginger root, grated *
2 cups snow peas
OR
2 cups Chinese pea pods, thawed **
1 1/2 cups sliced mushrooms
1/3 cup water
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons lemon juice (up to 3)
2 teaspoons cornstarch
12 ounces Alaska pink shrimp (about 2-1/2 cups), thawed if necessary
Salt
Hot cooked rice (optional)
Servings: 4
1. Heat garlic in oil in large skillet or wok 1 minute; remove garlic. Add celery, onion and ginger; cook and stir 2 minutes. Add pea pods and mushrooms; cook and stir 1 minutes.
2. 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. Serve over hot rice.
Notes: * One-fourth teaspoon ground ginger may be substituted and added with soy sauce.
**One package (10 ounce) frozen peas or 1-1/2 cups fresh, shelled peas may be substituted.
