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Shrimp Almond Ding

Course Main Course, Shrimp
Servings 5

Ingredients

  • 1 pound  raw medium shrimp  (in shells)
  • 1 teaspoon  cornstarch
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  soy sauce
  • 1/4 teaspoon  roasted sesame oil
  • 3 stalks celery
  • 1/2 cup  sliced canned bamboo shoots
  • 1/2 cup  whole water chestnut
  • 1  medium onion
  • 2 tablespoons  cornstarch
  • 2 tablespoons  cold water
  • 2 tablespoons  vegetable oil
  • 1/2 cup  blanched almonds
  • 1/8 teaspoon  salt
  • 1 teaspoon  finely chopped garlic
  • 2 tablespoons  vegetable oil
  • 1 teaspoon  salt
  • 1 can (4 ounces) button mushrooms drained
  • 1/2 cup  chicken broth 
  • 1 tablespoon  dry white wine
  • 1/2 cup  frozen green peas
  • 2 tablespoons  oysters sauce
  • 2  green onions (with tops) chopped

Instructions

  • Peel shrimp. Cut shrimp lengthwise into halves wash out vein. Toss shrimp, 1 teaspoon cornstarch, 1/2 teaspoon salt, the soy sauce and sesame oil in medium bowl. Cover and refrigerate 20 minutes.
  • Cut celery, bamboo shoots and water chestnuts into 1/2-inch pieces. Cut onion into 18 pieces. Mix 2 tablespoons cornstarch and the water.
  • Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add almonds stir-fry 1 minute or until light brown. Remove almonds from wok drain on paper towel. Sprinkle with 1/8 teaspoon salt.
  • Heat wok until very hot. Add onion pieces and garlic stir-fry until onion is tender. Add shrimp stir-fry until shrimp are pink. Remove onion and shrimp from wok.
  • Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add celery and 1 teaspoon salt stir-fry 1 minute. Add bamboo shoots, water chestnuts and mushrooms stir-fry 1 minute. Stir in broth and wine heat to boiling. Stir in cornstarch mixture cook and stir 10 seconds or until thickened. Stir in shrimp, onion pieces, peas and oyster sauce heat to boiling. Garnish with almonds and green onions.