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SHRIMP AND VEGETABLE STIR-FRY
3
⁄4-lb. raw, shrimp, shelled and deveined 2 stalks celery, sliced
2 tablespoons light soy sauce 1 small sweet red bell pepper, in thin strips
2 tablespoons dry sherry 1 cup broccoli flowerettes
2 teaspoons cornstarch
1
⁄2 medium onion, thinly sliced
1 teaspoon grated gingerroot 5 large fresh mushrooms, sliced
1 tablespoon vegetable oil
1
⁄2 package (3-ounces) frozen snow peas, thawed
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and ginger-
root; pour over shrimp. Preheat skillet to 400°F/200°C. Add oil to skillet. Stir-fry
celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with mari-
nade and stir-fry additional 2 minutes or until shrimp turn pink. Add mushrooms
and snow peas. Stir-fry until heated through.
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops, about
1
⁄2-inch thick
1
⁄3 cup raw long grain rice
1
⁄3 cup chopped onion
1
⁄2 teaspoon chili powder
1
⁄4 cup chopped green bell pepper 1 can (14
1
⁄2-ounces) whole tomatoes
Set skillet temperature to 350°F/180°C. Add chops and cook on first side 5 minutes.
Turn chops; add onion and green bell pepper. Cook, stirring vegetables occasion-
ally, 2 minutes. Reduce temperature to 175°F/80°F. Add rice, chili powder and
tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes, stir-
ring occasionally.
RECIPES