| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
Chinese |
Chinese, Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Fresh or frozen medium- |
|
|
Sized shrimp |
| 1/3 |
lb |
Fresh snowpeas |
| 8 |
lg |
Fresh or canned water |
|
|
Chestnuts |
| 1/2 |
c |
Unpeeled straw mushrooms |
| 2 |
ts |
Fresh ginger, slivered |
| 1 |
lg |
Clove garlic, minced |
| 2 |
|
Green onions |
| 3 |
tb |
Peanut oil |
| 1/2 |
c |
Chicken stock |
| 2 |
ts |
Thin soy sauce |
| 1 |
ts |
Dry sherry |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Sugar |
|
|
Cornstarch paste |
INSTRUCTIONS
Preparation: Soak snowpeas in cold water for 2 hours to make crisp. Soak
shrimp in salted cold 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 (don't 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 hot wok. When oil begins to smoke,
add shrimp & stir-fry until they curl (about 20 seconds). Remove shrimp to
serving platter. Stir-fry mushrooms for 30 seconds; add garlic & ginger;
stir-fry another 30 seconds. Add snowpeas & water chestnuts; stir-fry
briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“No one has been misunderstood like God”