Stir-Fried Shrimp and Water Chestnuts in Hot-and-Sour Sauce
NOTE: Celery
and water chestnuts add crunch to this classic stir-fry. You may
use either salted or natural
cashews.
1 pound medium shrimp, peeled and deveined (see figures 21–24)
1 tablespoon soy sauce
1 tablespoon dry sherry
1 recipe Hot-and-Sour Sauce
2–3 tablespoons peanut or vegetable oil
3 celery stalks, sliced thin on the bias (see figure 15)
2 8-ounce cans whole water chestnuts, drained and halved crosswise
2 tablespoons minced scallions, white parts only
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
1/2 cup cashews
INSTRUCTIONS: Follow Master
Recipe instructions for Basic Stir-Fry, cooking shrimp in 1
tablespoon oil until bright pink, about 1 minute. Add celery and
cook 1 minute. Add water chestnuts and cook 1 minute. Add cashews
with cooked shrimp and sauce.