Oriental Almond Stir-Fry

2 tbsp. dry sherry
1 tbsp. soy sauce
½ tsp. sugar
¼ tsp. ginger
1 garlic, minced
¾ lb. shrimp, peeled and deveined
1 tbsp. vegetable oil divided
2 cups diagonally sliced celery
2 cups fresh mushrooms, sliced
1 tbsp. cornstarch
6 tbsp. water
1 10oz. pkg. frozen peas
1½ cups bean sprouts
¼ cup blanched whole almonds

Make marinade by combine first 5 ingredients in a medium bowl. Add shrimp and
let stand at last 10 minutes, stirring occasionally. Using heavy nonstick
skillet or wok, heat 1½ tsp. oil over medium high heat. Add celery and
stir fry 1 minute. Remove from pan and set aside. Heat remaining oil.
With slotted spoon, remove shrimp from marinade; stir fry 2 to 3 minutes or
until shrimp turns pink. Add mushrooms; stir fry 2 to 3 minutes, adding
1 tbsp water, if necessary to prevent sticking.

Stir cornstarch and 6 tbsp. water into marinade; add to skillet add cook about
30 seconds, until thickened. Add celery and remaining ingredients and
stir fry 3 to 4 minutes, until bean sprouts are soft, but still crisp.
Serve over hot brown rice.

Makes 4 servings