• 2 Tablespoons soy sauce
• 1 teaspoon Fish Sauce*
• Juice from 1 lime*
• ½ teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon ground ginger
• 1 Tablespoon sherry
• 1 pound uncooked shrimp, shelled and cleaned
• 3 Tablespoons vegetable oil
• 1 cup chopped onion
• ¾ cup chopped celery
• 1 6-ounce can water chestnuts, sliced
• 1 6½-ounce can sliced mushrooms *
• 3 cups bean sprouts (mung or lentil)
• 1 Tablespoon cornstarch
• 1 cup chicken broth

Garnish

• ½ cup cliantro; chopped*
• ½ cup Planters Honey Roasted Peanuts*

1. Mix soy sauce, salt, ginger and sherry together and sprinkle on shrimp.
2. Heat 1 tablespoon oil in skillet; add shrimp and sauté about 7 minutes. Set shrimp aside.
3. Heat the remaining 2 tablespoons oil in skillet; add onion, celery and sauté about 5 minutes.
4. Add shrimp, water chestnuts and sprouts.
5. Mix cornstarch and broth together. Stir into rest of ingredients and cook, continuing to stir, until thickened.
6. Cover and simmer about 3 more minutes.

* Ingredient not part of the original recipe.