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Ingredients Jump to Instructions ↓

  1. 1/4 cup vegetable oil

  2. 2 cups sliced celery

  3. 2 large green bell peppers, sliced

  4. 2 large onions, sliced

  5. 1/2 cup beef broth or water

  6. 1/2 cup soy sauce

  7. 2 tablespoons sugar

  8. 1 tablespoon dry sherry

  9. 12 ounces fresh mushrooms, sliced (about 3 3/4 cups)

  10. 1 pound large shrimp, peeled & deveined

  11. 1 tablespoon cornstarch

  12. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. In a large skillet, heat oil. Add celery, green peppers and onions. Cook, stirring, for about 5 minutes, until onions are pale gold.

  2. In a small bowl, combine broth or water, soy sauce, sugar and sherry. Gradually add to vegetables, stirring constantly. Add mushrooms and shrimp. Return to a boil; reduce heat and simmer 8 to 10 minutes longer or until shrimp turn pink.

  3. In a small bowl, combine cornstarch and water. Add to simmering sauce, stirring constantly, cook until sauce is clear and slightly thickened.

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