Ingredients

The following ingredients have 4 Servings
  • 12 ounces Large EZ-Peel Shrimp ((shells removed))
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 tablespoon Shaoxing cooking wine
  • pinch salt
  • 2 tablespoons peanut oil
  • 3 ounces shiitake mushrooms ((sliced))
  • 1/2 cup sliced yellow onion
  • 1 cup sliced petite baby carrots
  • 1/3 cup frozen peas
  • 4.5 ounces Chinese celery (chopped (about 2 cups))
  • 1 cup sliced scallions
  • 2 tablespoons peanut oil
  • 1 cup vegetable broth
  • 1/2 cup Shaoxing cooking wine
  • 1/2 cup water
  • 1 teaspoon grated ginger root
  • 1 teaspoon minced garlic
  • 1 tablespoon sesame oil
  • 3 tablespoons cornstarch

Instruction

  • Whisk egg white until frothy, then add to the shrimp with the cornstarch, wine and salt. Allow to marinate thrity minutes while you prep the veggies.
  • Mix the sauce in a small bowl and set aside.
  • Heat oil in a large skillet and stir-fry the shrimp until opaque and lightly curled. Set aside.
  • Wipe out the skillet and add the remaining oil. Add the vegetables in three batches.
  • In the first batch. add the peas, mushrooms, carrots and onion.
  • As the onion begins to soften, add the celery.
  • As vegetables become crisp tender, add the scallions along with the shrimp.
  • Stir in the sauce and continue to stir until the sauce thickens.
  • Serve the stir-fry with rice if you prefer.