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Cook'n with Betty Crocker 
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Shrimp Almond Ding |
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Serves: 5 Print this Recipe1 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 chestnuts 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 (see Soups: Chicken Broth) 1 tablespoon dry white wine 1/2 cup frozen green peas 2 tablespoons oysters sauce 2 green onions (with tops) chopped 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. 5 servings **In China, almonds are considered to be god for your health and so they are added to many and various dishes. Here blanched almonds are briefly stir-fried until light brown (they will darken as the cool). Almonds add texture and flavor to recipes with lots of vegetables. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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