Source: dLife

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

Servings

1.0
1 tbsp  peanut oil 1.0
1 lb  large raw shrimp 0.5
0 1/2 cup  fresh chopped celery 0.25
0 1/4 cup  sliced water chestnuts 1.0
1 each  medium garlic cloves 1.0
1 tsp  fresh ginger root 1.0
1 tbsp  hoisin sauce 1.0
1 tbsp  light soy sauce 1.0
1 tbsp  rice vinegar 8.0
8 each  Boston lettuce leaves 0.25
0 1/4 cup  dry roasted unsalted peanuts

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.