Quick and Easy. Makes 4 servings.

2 tbsp. dry sherry
1 tbsp. soy sauce
1/2 tsp. sugar
1/4 tsp. ground ginger
1 clove garlic, minced
3/4 lb. shrimp, peeled and deveined
1 tbsp. vegetable oil, divided
2 c. diagonally sliced celery, 1/4 inch
2 c. fresh mushrooms, sliced
1 tbsp. cornstarch
6 tbsp. water
1 pkg. (10 oz.) frozen peas (about 2 c.)
1 1/2 c. bean sprouts
1/4 c. Blue Diamond Blanched Whole Almonds

Make marinade by combining first five ingredients in a medium bowl. Add shrimp and let stand at least 10 minutes, stirring occasionally. Using heavy non-stick skillet or wok, heat 1 1/2 teaspoons oil over medium-high heat. Add celery and stir-fry 1 minute. Remove from pan and set aside.

Heat remaining 1 1/2 teaspoons oil. With slotted spoon, remove shrimp from marinade; stir-fry 2 to 3 minutes, or until shrimp turn pink. Add mushrooms; stir-fry 2 to 3 minutes, adding 1 tablespoon water if necessary to prevent sticking. Stir cornstarch and 6 tablespoons water into marinade; add to skillet and cook about 30 seconds, until thickened. Add celery and remaining ingredients and stir-fry 3 to 4 minutes, until bean sprouts are soft, but still crisp. Serve over hot brown rice, if desired.