
Ingredients
1/8 cup – canola oil
2 Tablespoons – fresh ginger (minced)
1 Tablespoon – garlic (minced)
2 Tablespoons – scallions (sliced)
2 pounds – medium-sized shrimp
1 cup – celery (thinly sliced)
1 cup – carrots (julienned)
1 cup – red onions (julienned)
1/2 cup – red bell peppers (julienned)
1/2 cup – snap peas (blanched)
1/2 cup – oyster sauce
1 Tablespoon – sesame oil
2 Tablespoons – cilantro (chopped)
2 ounces – mung bean sprouts
Instructions
1. In wok, heat oil and quickly stir fry the ginger, garlic and scallions.
2. Add the shrimp and stir fry 3 to 4 minutes.
3. Add the celery, carrot and onion and stir fry for 2 minutes.
4. Add the pepper and snap peas and stir fry another 2 minutes.
5. Add the oyster sauce and stir fry 2 more minutes.
6. Add a drizzle of sesame oil to finish. Remove from heat and garnish with cilantro and bean sprouts.