You may also like
Categories:
shrimp fresh snowpeas water mushrooms ginger garlic green onions peanut oil chicken stock soy sauce sherry salt cornstarch paste
Viewed: 33 - Published at: 5 years agoIngredients
- 1/4 lb Fresh or possibly frzn medium- Sized shrimp
- 1/3 lb Fresh snowpeas
- 8 lrg Fresh or possibly canned water Chestnuts
- 1/2 c. Unpeeled straw mushrooms
- 2 tsp Fresh ginger, slivered
- 1 lrg Clove garlic, chopped
- 2 x Green onions
- 3 Tbsp. Peanut oil
- 1/2 c. Chicken stock
- 2 tsp Thin soy sauce
- 1 tsp Dry sherry
- 1/2 tsp Salt
- 1 pch Sugar Cornstarch paste
Method
- Preparation: Soak snowpeas in cool water for 2 hrs to make crisp.
- Soak shrimp in salted cool water for 1 hour.
- Drain straw mushrooms.
- Break off ends of snowpeas.
- Peel & rinse water chestnuts.
- Shell shrimp, keeping tail intact.
- Deeply slit shrimp around upper curve (do not cut through), deveining, & spreading shrimp almost flat.
- Cut freen onion on the bias in 2" lengths.
- Slice water chestnuts thinly crosswise.
- In small bowl, mix stock, soy sauce, sherry, salt & sugar.
- Stir-frying: Swirl peanut oil into very warm wok.
- When oil begins to smoke, add in shrimp & stir-fry till they curl (about 20 seconds).
- Remove shrimp to serving platter.
- Stir-fry mushrooms for 30 seconds; add in garlic & ginger; stir-fry another 30 seconds.
- Add in snowpeas & water chestnuts; stir-fry briskly for 1 minute.
- Add in stock mix; bring to boil; keep tossing till snowpeas are bright green.
- Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly.
- Return ingredients, including shrimp.
- Stir briefly.
- Serve immediately.
- HINT: snowpeas should be slightly undercooked when served.
