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SHRIMP AND MUSHROOMS
2 tablespoons vegetable oil
1 pound fresh shrimp, shelled and deveined
3 ribs celery, sliced on diagonal
½ pound fresh mushrooms, sliced OR an 8-ounce can sliced mushrooms, drained
1-2 tablespoons soy sauce
½ teaspoon ground ginger
¼ teaspoon pepper
2 teaspoons cornstarch
2 teaspoons cold water
½ cup beef broth OR 1 beef bouillon cube dissolved in ½ cup water
1. Preheat 1-tablespoon oil in Wok at 375°F/190.5°C. Add shrimp and stir-fry 3-4
minutes or until opaque. Push up side of Wok or remove.
2. Add remaining tablespoon oil to Wok, heat briefly. Add celery and stir-fry 1 ½ to 2
minutes or until just tender. Push up side. Add mushrooms and stir-fry 2 minutes
for fresh, 1 minute for canned. Add soy sauce, ginger, and pepper. Stir to mix
with mushrooms, and then push mushrooms up the side.
3. Combine cornstarch with water and broth. Pour into Wok stirring until thickened.
Return shrimp if removed. Stir gently to combine all ingredients. Reduce heat to
warm for serving. Serves 4.
GARDEN STIR-FRY
2 tablespoons vegetable oil
1 carrot, thinly sliced on diagonal
½ pound fresh mushrooms, sliced
1 large green pepper, cut into thin strips
1 medium onion, sliced and separated into rings
2 small zucchini, thinly sliced on diagonal
1 medium tomato, cut into 6-8 wedges
2 cloves garlic, minced
½ teaspoon dried rosemary, crumbled
½ teaspoon thyme
½ teaspoon salt
½ teaspoon pepper
2 teaspoons sesame seed
2 tablespoons dry white wine
1. Preheat 1-tablespoon oil in Wok at 350°F/176.6°C. Add carrots, and stir-fry until
just tender (about 3 minutes). Push up side of Wok. Add mushrooms and stir-fry
2 minutes. Push up sides. Add green pepper and onion; stir-fry 2-3 minutes.
Push up sides.
2. Add remaining tablespoon oil to the Wok. Add zucchini and stir-fry until just
tender (about 2-3 minutes). Add tomato, garlic, rosemary, thyme, salt, pepper,
sesame seeds and wine. Stir gently. Combine vegetables, stirring well to blend.
Reduce heat to warm for serving. Serves 4-6.