10 Chinese mushrooms, soaked in
warm water 20 minutes
3 tbsp (45ml) oil
2 stalks celery, sliced
4 oz (110g) bamboo shoots,
sliced
1/2 lb (225g) bean sprouts,
washed
1/2 lb (225g) water chestnuts,
drained and sliced
1/2 cup (125ml) chicken stock
1 tbsp (15ml) dry sherry
1 tbsp (15ml) soy sauce
1 lb (450g) shrimp, peeled
Method:
Drain mushrooms, squeeze dry and discard stalks.
Slice caps into strips. Heat oil in a wok. Stir-fry
about 2 minutes until vegetables are tender but
crisp.
Pour
in stock and sherry , Increase heat to high and
bring to a boil. Reduce heat and stir in soy sauce
and shrimp. Cover and cook for 3 minutes. Remove
from heat and serve immediately.
