Preparation / Directions:
Peel shrimp. Cut shrimp lengthwise into halves, wash out vein. Toss shrimp, 1 tsp cornstarch, 1/2 tsp salt, soy sauce and sesame oil in medium bowl. Cover and refrigerate 20 minutes.
Cut celery, bamboo shoots and water chestnuts into 1/2 inch pieces. Cut onion into 18 pieces. Mix 2 tbsp cornstarch and the water.
Heat wok until very hot. Add 2 tbsp vegetable oil; til wok to coat side. Add almonds; stir-fry 1 minute or until light brown. Remove almonds; drain on paper towel. Sprinkle with 1/8 tsp salt.
Heat wok until very hot. Add onion pieces and garlic; stir-fry until onion is tender. Add shrimp; stir-fry until shrimp are pink. Remove onion and shrimp from wok.
Heat wok until very hot. Add 2 tbsp vegetable oil; tilt wok to coat sides. Add celery and 1 tsp salt; stir-fry 1 minute. Add bamboo shoots, water chestnuts and mushrooms; stir-fry 1 minute. Stir in broth and wine; heat to boiling. Stir in cornstarch mixture; cook and stir 10 seconds or until thickened. Stir in in shrimp, onion pieces, peas and oyster sauce; heat to boiling. Garnish with almonds and green onions.
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