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Ingredients Jump to Instructions ↓

  1. 10 Chinese mushrooms, soaked in warm water

  2. 20 minutes

  3. 3 tbsp (45ml) oil

  4. 2 stalks celery, sliced

  5. 4 oz (110g) bamboo shoots, sliced

  6. 1/2 lb (225g) bean sprouts, washed

  7. 1/2 lb (225g) water chestnuts, drained and sliced

  8. 1/2 cup (125ml) chicken stock

  9. 1 tbsp (15ml) dry sherry

  10. 1 tbsp (15ml) soy sauce

  11. 1 lb (450g) shrimp, peeled

Instructions Jump to Ingredients ↑

  1. Method : Drain mushrooms, squeeze dry and discard stalks. Slice caps into strips. Heat oil in a wok. Stir-fry about 2 minutes until vegetables are tender but crisp. Pour in stock and sherry , Increase heat to high and bring to a boil. Reduce heat and stir in soy sauce and shrimp. Cover and cook for 3 minutes. Remove from heat and serve immediately.

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