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Shrimply Delicious Stir-Fry
Betsy Porter, Bismarck, ND

Ingredients
6 1/2-ounce can small shrimp, rinsed and drained
Juice of one lemon
1 cup soy sauce
1 cup water
2 tablespoons dry sherry
1 tablespoon grated ginger
1 1/2 cups chopped green onions, divided
1 small garlic clove
2 teaspoons sesame oil
1 pound rotini, cooked according to package directions
1-2 tablespoons cooking oil
2 cups shoestring cut carrots
2 cups celery cut into 1/2 inch slices
1 green bell pepper cut into bite-size pieces
1 red bell pepper cut into bite-size pieces
2 cups sliced mushrooms

Instructions
In small bowl toss shrimp with lemon juice. Cover tightly and refrigerate while preparing other ingredients. Prepare ginger sauce by whisking together soy sauce, water, sherry, ginger, 1/2 cup green onions, garlic and sesame oil. Let stand for a least 15 minutes to mix flavors.

Cook pasta according to package directions. Drain, then rinse in hot water and drain again. Keep in tightly covered pan while preparing stir-fry.

Heat the cooking oil in a heavy skillet or wok. Add 1 cup onions and stir-fry until soft but not browned. Add carrots and celery. Stir-fry until tender but still slightly crisp. Add peppers and mushrooms and stir-fry until tender. Toss shrimp and lemon juice again and add to stir-fry vegetables.

Heat ginger sauce. Serve stir-fry over the rotini and pass the ginger sauce.

Serves 4-6.