1 Ratings 1 Comment
Yield: 4 servings
Preparation Time: 30 min; Cook: 10 min
Place shrimp in a medium bowl. Sprinkle with ginger and salt. Toss together and let stand for 30 minutes.
Combine 1/2 cup water, rice wine, soy sauce, cornstarch, sugar, sesame oil and chili paste. Whisk together and set aside.
Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside.
Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion, drained water chestnuts and garlic; stir-fry 1 minute.
Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.
Add rice wine mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk.
Serve immediately over rice and a side of broccoli or mixed vegetables.
Please note that some ingredients and brands may not be available in every store.