Title: Spicy Shrimp Stir Fry
Categories: Chinese Fish
Yield: 2 Servings

3/4 lb. Shrimp, peeled & devained 1/2 c Sliced water chestnuts -(about 20 pieces) halved -crosswise : Sauce: 8 Cherry tomatoes : 1/2 cup Chicken broth 2 tb Cooking oil 2 tb Bottled sweet and sour sauce 1 md Red or green bell 2 tb Hot - style chili sauce : -pepper ,halved and sliced 1 ts Cornstarch 1/2 cup Diagonally sliced celery 1/4 ts Pepper Hot cooked rice (optional)

Heat oil in a wok or skillet. Add bell pepper and celery pieces; stir fry 3 minutes. Remove from wok. Add more oil if necessary. Add water chestnuts and cherry tomatoes; cook 1 minute. Remove from wok. Stir together sauce ingredients; add to wok. Cook and stir until thickened and bubbly. Add all vegetables and shrimp to wok; combine to coat with sauce. Cover and heat through, about 3 minutes. Serve at once with rice, if desired.

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Newsflag: rec.food.cooking From: lrao@neosoft.com (Luke Rao) Newsgroups: rec.food.cooking Subject: Buttered Shrimp & Pineapple Recipe - 00371.txt [1/1] Date: 6 Jun 1995 14:51:59 GMT Organization: Rao Enterprises Lines: 13 Message-ID: <3r1q2f$hoi@uuneo.neosoft.com> NNTP-Posting-Host: sam-ppp-m2.neosoft.com Mime-Version: 1.0 Content-Type: Text/Plain X-Newsreader: WinVN 0.92.1

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