Shrimp and Ginger Stir-Fry

Yield: 4 servings

Preparation Time: 30 min; Cook: 10 min

Ingredients

1 pound medium shrimp, peeled and deveined

1 teaspoon fresh ginger, finely chopped

1/2 teaspoon salt

1/2 cup water

1 Tablespoon sweet rice wine

1 Tablespoon soy sauce

1 1/2 teaspoons cornstarch

1 teaspoon granulated sugar

1 teaspoon dark sesame oil

1/2 teaspoon chili paste

1 Tablespoon canola oil, divided

1 cup onion, thinly and vertically sliced

1/2 cup sliced water chestnuts

4 cloves garlic, minced

1/2 cup celery, diagonally sliced

Serve with:

Cooked rice

Steamed broccoli or mixed vegetables

Directions:

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.

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