Chinese-Style Shrimp

4 servings

2 tablespoons vegetable oil
2 cucumbers
½ cup sliced celery
½ cup green pepper strips
1 pound shelled, deveined raw shrimp
2 teaspoons salt
1 teaspoon sugar
2 teaspoons cornstarch
1/3 cup white wine

Heat the oil in a heavy frying pan. Scoop the seeds out of the cucumbers, peel and cut lengthwise into slices 1 inch thick. Add to oil along with the celery and green pepper. Saute for about 3 to 5 minutes, being careful not to brown the vegetables. Add the shrimp, salt, and sugar. Dissolve cornstarch in the wine and add to mixture. Bring to a boil and simmer for about 3 to 5 minutes more. Serve hot with rice.