Seafood Recipe – Shrimp Chow Mein
10 Chinese mushrooms, soaked in warm water 20 minutes
3 tablespoons (45 ml) of oil
2 celery stalks, sliced
4 oz (110 g) bamboo shoots, sliced
1/2 pound (225 g) bean sprouts, washed
1/2 lb (225 g) water chestnuts, drained and sliced
1/2 cup (125 ml) chicken stock
1 tablespoon (15 ml) dry sherry
1 tablespoon (15 ml) soy sauce
1 pound (450 g) shrimp, peeled
Drain the mushrooms, squeeze dry, and discard the stems. Cut the lids into strips. Heat the oil in a wok. Sauté about 2 minutes until vegetables are tender but crisp.
Pour in the broth and sherry, bring the heat to high and bring to a boil. Reduce the heat and add the soy sauce and shrimp. Cover and cook for 3 minutes. Take off the fire and serve immediately.