| 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
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