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Chop Suey with Ginger and Garlic Sauce

4 servings

GINGER AND GARLIC SAUCE

• 1 cup unsalted chicken broth
• 1/4 cup dry sherry
• 2 tablespoons plain rice vinegar
• 2 tablespoons bottled oyster sauce
• 1 tablespoon soy sauce
• 4 teaspoons finely minced fresh ginger
• 1 tablespoon finely minced fresh garlic
• 1 teaspoon brown sugar
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water

CHOP SUEY

• 2 teaspoons toasted sesame oil
• 2 teaspoons peanut or canola oil
• 1 large carrot thinly sliced in rounds
• 1 stalk celery, cut in half-moon shapes
• 1 cup sliced mushrooms
• 1 pound shrimp, peeled and de-veined
• 1/2 cup red bell pepper, cut in slivers
• 1 cup fresh snow peas
• 1 can baby corn, drained
• 2 green onions, thinly sliced

Combine all sauce ingredients except cornstarch in a saucepan.

Simmer at medium-high heat until sauce is reduced by half. Stir in dissolved cornstarch and continue cooking and stirring until the sauce has thickened. Set the sauce aside.

Combine oils in a large wok or skillet and heat to high temperature. Tilt pan to coat well with oil. Add carrots and cook, stirring, for 30 seconds. Keep stirring while adding remaining ingredients. Add celery and cook 30 seconds, then mushrooms, cooking 30 seconds more. Add shrimp and cook 1 minute. Add bell pepper, snow peas and corn, and cook 1 minute. Add sauce and stir to coat shrimp and vegetables. Cook for 2 minutes. Add the green onion and mix well.

Cook for 45 seconds and serve.

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