SHRIMP LO MEIN

1 pound fresh or frozen peeled and deveined medium shrimp
1/3 cup water
3 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon cooking oil
2 stalks celery, thinly bias-sliced
1 medium onion, chopped
2 cups shredded cabbage
2 cups fresh pea pods, strings removed (or one 6 ounce package frozen pea pods, thawed)
1 medium carrot, shredded
4 ounces dried Chinese egg noodles or linguine, cooked
and drained
2 green onions, sliced
carrot flowers (optional garnish)

Thaw shrimp, if frozen. Cut shrimp in half lengthwise. Set aside.

TO MAKE THE SAUCE:
In a small bowl stir together water, soy sauce, and cornstarch. Set aside.

Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry celery and chopped onion in hot oil for 2 minutes.

Add cabbage, fresh pea pods (if using), and carrot; stir-fry for 1-2 minutes more or till vegetables are crisp-tender. Remove vegetables from the wok.

Add half of the shrimp to the hot wok. Stir-fry for 2-3 minutes or till shrimp turn pink. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from the center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly.

Return cooked vegetables to the wok. Add hot cooked noodles or linguine, green onions, and frozen pea pods (if using). Toss all ingredients together to coat with the sauce. Cook and stir for 1-2 minutes more or until heated through. Serve immediately. Garnish with carrot flowers, if desired.

Makes 4 servings
Source: Better Homes and Gardens Cooking For Today - Stir Fries