Ingredients

1 egg white; lightly beaten
1 tb dry sherry
1 tb corn starch
1 lb jumbo shrimp; (about 18),
-peeled and de

Instructions

----------------------------------SEASONING---------------------------------
3 dried red chili peppers;
-1-1/2 to 2 inches long, (
1 c chopped scallion; both white
- and green part
1 ts minced fresh ginger
1 tb minced fresh garlic

---------------------------------VEGETABLES---------------------------------
1 red bell pepper; seeds and
-ribs removed, c
1 green bell pepper; seeds and
- ribs removed, c
2 stalks celery; cut on the
-diagonal into
4 scallions; both white and
-green part

------------------------------------SAUCE-----------------------------------
1/4 c water or low-sodium
-vegetable broth
2 tb rice vinegar
1 tb low-sodium soy sauce
1 tb sugar
1 canola oil spray

Combine the egg white, sherry, and cornstarch in a small bowl and mix until
the cornstarch is dissolved. Add the shrimp to the bowl and let marinate
for 20 to 30 minutes. Combine the seasoning ingredients in a small bowl.
Combine the red and green peppers and celery in a bowl. Place the slivered
scallions in a separate bowl. Combine the sauce ingredients in a bowl. Heat
a non-stick wok over high heat for 2 minutes. Carefully spray the wok with
canola oil spray. (If you have a gas stove, turn off the burner before you
spray the wok.) Add the shrimp and marinade and stir-fry for 1 minute.
Remove the shrimp to a bowl and set aside. Rinse out the wok, then reheat
it for 30 seconds. Respray the wok with canola oil spray. Add the
seasonings and stir-fry for 30 seconds. Add the peppers and celery and
stir-fry for 1 minute. Stir in the sauce and bring to a boil. Return the
shrimp to the wok and stir-fry until heated through, about 1 minute. Remove
from the wok. Before serving, take out the chili peppers and throw them
away.

Makes 4 to 6 servings.