Shrimp & Broccoli Stir-Fry W/ Peppers

From my collection of handwritten recipes.

• Ready In: 45 mins
• Serves: 4
• Yields: 1 stir-fry

Ingredients

• 2  tablespoons soy sauce
• 1  tablespoon sherry wine
• 1 1⁄2 tablespoons cornstarch
• 3⁄4 lb medium shrimp, deveined
• 3⁄4 cup  chicken stock
• 1  teaspoon sugar
• 2  tablespoons canola oil
• 3  garlic cloves, finely chopped
• 1  tablespoon  finely chopped ginger
• 1  celery rib, sliced diagonally
• 2  cups broccoli florets
•  pea pods, trimmed

Directions

1. In a bowl, combine 1 Tblsp. soy sauce, sherry, and 1/2 Tblsp. cornstarch. Stir in shrimp; cover, and marinate about 15 minutes. In another bowl, combine 1/4 cup stock with remaining soy sauce and cornstarch and the sugar. Heat 1 Tblsp. oil in a wok. Add shrimp and stir-fry about 3 minutes, until pink; transfer to a bowl. Heat remaining oil in wok. Add garlic and ginger and stir-fry about 30 seconds. Add celery, broccoli, and peppers, and stir-fry about 2 minutes. Stir in remaining stock. Reduce heat, cover, and cook about 3 minutes. Add pea pods, cover and cook about 2 minutes longer, until vegetables are tender. Stir in cornstarch mixture and cook, stirring constantly, about 1 minute. Stir in shrimp and cook 1 minute longer or just until heated through. Serve hot with steamed rice.