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Shrimp and vegetable stir-fry' 2 Tbsps. vegetable oil 1/2 lb. medium shrimp, shelled removed and deveined < 1 medium onion, thinly sliced 1 Tbsp. shredded ginger root * 3 garlic cloves, crushed 2 celery ribs, cut diagonally idto 1/2 in. pieces J 1/2 large green pepper, cut into 1/4 in. strips 1/2 large sweet red pepper, eut into 1/4-in. strips •' 2 cups fresh bean sprouts 11/2 tsps. sugar 4 2 Tbsps. soy sauce ■ 1/2 medium cucumber, peeled and cut into strips ' 1 cup coarsely chopped spinach leaves 1 Tbsp. lemon juice 1 Tbsp. sesame oil In wok or large skillet, heat 1 Tbsp. of the oil over medium heat. Add shrimp and stir-fry 5 to 6 minutes or until done. Remove and set aside. Add remaining oil and heat. Add onion, ginger and garlic; stir-fry 30 seconds. Add celery, peppers and bean sprouts; stir-fry over high heat 2 minutes. Add sugar, soy sauce, cucumber and spinach; stir-fry lVi minutes. Return shrimp to pan and toss to mix. Sprinkle with lemon juice and sesame oil. Mix well. Makes 6 servings.
Curried beef and tomato stir-fry ^ 1 lb. beef top round steak 1/3 cup water 2 tsps. cornstarch 1 tsp. instant beef bouillon granules > 2 tsp. sugar 2 Tbsps. vegetable oil 1 medium cucumber, peeled, halved, seeded and thinly sliced ; 1 medium tomato, peeled, seeded See STIR FRY, p. 11
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