Recipe#417

Servings:
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Temperature:
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INGREDIENTS

1 1/2 lbs. shrimp, raw
3 cups onions, sliced
3 cups celery, sliced
3 cups bean sprouts
2 cups stock
1 1/2 tsp. chicken bouillon
salt and pepper to taste
2 1/2 tbsp. corn starch
2 1/2 tbsp. soy sauce
4 tbsp. oil or shortening

INSTRUCTIONS

Clean, shell and split along the back but not cut through completely, and wash drain. Set aside. Cut celery into one inch long pieces, then slice thin. Mix starch, soy sauce and chicken bouillon in 1/4 cup of cold water and set aside. Place oil, salt and pepper in hot skillet, add shrimp and saute 3 minutes. Add vegetables and stoc, mix well, cover and cook 10 minutes. Add starch mixture, mix thoroughly, keep stirring until sauce thickens smoothly. Serves 4 to 6.