Szechwan Hot and Sour Shrimp

• 1 pound shrimp
• 1 tablespoon sherry dry
• 3 tablespoons vegetable oil
• 3 cloves garlic minced
• 1 1/2 tablespoons ginger minced
• 1/4 teaspoon red pepper flakes
• 2 large celery stalks cut up
• 1/2 cup bamboo shoots sliced

1. Toss shrimp with sherry.
2. Prepare cooking sauce by combining all ingredients and set aside.
3. Heat a wok or wide frying pan over high heat.
4. When pan is hot, add 1 1/2 tablespoon of the oil.
5. When oil begins to heat, add garlic, ginger and red pepper.
6. Stir once, add shrimp and stir-fry until they turn pink (about 3 minutes).
7. Remove from pan.
8. Heat the remaining 1 1/2 tablespoon oil.
9. Add celery and bamboo shoots and stir-fry for one minute.
10. Stir cooking sauce, then add to pan along with shrimp and green onion.
11. Cook, stirring, until sauce bubbles and thickens.

shrimp, sherry dry, vegetable oil, garlic, ginger, red pepper, celery, bamboo shoots

Taken from recipeland.com/recipe/v/szechwan-hot-sour-shrimp-45490 (may not work)