Butterfly Shrimp With Snowpeas

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		Fresh or canned water
		Chestnuts
1/2	c	Unpeeled straw mushrooms
2	t	Fresh ginger, slivered
1		Clove garlic, minced
2		Green onions
3	T	Peanut oil
1/2	c	Chicken stock
2	t	Thin soy sauce
1	t	Dry sherry
1/2	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 115 Calories From Fat: 94 Total Fat: 10.7g Cholesterol: <1mg Sodium: 510.7mg Potassium: 80.9mg Carbohydrates: 3.3g Fiber: <1g Sugar: <1g Protein: 1.9g