| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | c | Almond meats |
| 1/2 | lb | Shrimp |
| 3 | Or | |
| 4 | Celery stalks | |
| 2 | sl | Fresh ginger root |
| 1 1/2 | Oil | |
| 1/4 | ts | Salt |
| 2 | ts | Sherry |
| 1 1/2 | tb | Oil |
| 1/4 | ts | Salt |
INSTRUCTIONS
1. Blanch and toast almonds; then chop coarsely. 2. Shell, devein and dice shrimp. Dice celery. Mince ginger root. 3. Heat oil. Add ginger root; stir-fry a few times. Add shrimp and stir-fry until pinkish (about 2 minutes). Then sprinkle with salt and sherry; stir-fry 1 minute more and remove from pan. 4. Heat remaining oil. Add celery and almonds; stir-fry 1 minute. Then stir in remaining salt. 5. Return shrimp, stir-frying only to reheat. Serve at once. NOTE: The celery should be quite crisp. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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