Source: dLife

Asian spices flavor shrimp, celery, and water chestnuts served on lettuce leaves.

Servings

1 tbsp peanut oil
1 lb large raw shrimp , peeled, deveined, and coarsely chopped
0.5 cup fresh chopped celery
0.25 cup sliced water chestnuts
1 medium garlic cloves , minced
1 tsp fresh ginger root , finely chopped
1 tbsp hoisin sauce
1 tbsp light soy sauce
1 tbsp rice vinegar
8 Boston lettuce leaves
0.25 cup dry roasted unsalted peanuts , chopped (optional)

1 In wok or large skillet, heat oil over medium.
2 Add shrimp. Stir-fry 2-3 minutes until opaque and pink. Transfer shrimp to bowl and set aside.
3 Add celery, water chestnuts, garlic, ginger. Stir-fry 2-3 minutes until vegetables are crisp-tender.
4 Return shrimp to wok or skillet.
5 Add hoisin sauce, soy sauce and vinegar. Cook for 1 minute, or until heated through.
6 Divide stir-fry evenly among lettuce leaves. Sprinkle with peanuts.