2 Tbsp. vegetable oil, e.g.
1/2 c. sliced celery
1/2 c. green pepper strips
2 tsp. cornstarch
2 tsp. salt (we use
1 tsp. sugar
1/3 c. white wine
1 lb. shelled, deveined
raw shrimp or scallops
Heat oil in fry pan or wok. Pare cucumbers (quarter
lengthwise). Remove seeds and cut cucumbers into 1-inch
slices. Add cucumbers to oil along with celery, pepper strips
and shrimp (or etc.); saute, stirring constantly, about 3 to 5
minutes or until shrimp turns pink. Don't brown vegetables.
Mix cornstarch, salt, sugar and wine. Add liquid to vegetable
mixture. Bring everything to a boil and simmer additional 3
minutes. Serve hot with rice or couscous.
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