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Shrimp with Lotus

March 24, 2017


 2 tablespoons oil
1 lb large shrimp, shelled and deveined
1 green onion, chopped
1 slice ginger, chopped (about 1 teaspoon)
1 clove garlic, chopped
1 stalk celery, sliced
½ lotus, peeled and thin sliced
1/3 cup baby corn
¼ cup straw mushrooms
1 small red pepper, chunks
¼ cup Ying’s Stir Fry Sauce





1. Heat oil in a stir fry pan or wok, add shrimp, onion, ginger and garlic.


2. Stir fry for 2 minutes and then add all vegetables. Continue stir-frying for 2 minutes.


3. Add Ying’s Stir Fry Sauce. Stir-fry until everything is cooked and coated evenly with the sauce.

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