Shrimp and Mushrooms

• 2 tablespoons vegetable oil
• 1 pound fresh shrimp, shelled and deveined
• 3 ribs celery, sliced on diagonal
• ½ pound fresh mushrooms, sliced OR an 8-ounce can sliced mushrooms, drained
• 1-2 tablespoons soy sauce
• ½ teaspoon ground ginger
• ¼ teaspoon pepper
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• ½ cup beef broth OR 1 beef bouillon cube dissolved in ½ cup water

1. Preheat 1-tablespoon oil in Wok at 375°F/190.5°C. Add shrimp and stir-fry 3-4 minutes or until opaque. Push up side of Wok or remove.
2. Add remaining tablespoon oil to Wok, heat briefly. Add celery and stir-fry 1 ½ to 2 minutes or until just tender. Push up side. Add mushrooms and stir-fry 2 minutes for fresh, 1 minute for canned. Add soy sauce, ginger, and pepper. Stir to mix with mushrooms, and then push mushrooms up the side.
3. Combine cornstarch with water and broth. Pour into Wok stirring until thickened. Return shrimp if removed. Stir gently to combine all ingredients. Reduce heat to warm for serving.

Serves 4.