| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Oil |
| 3/4 |
lb |
Shrimp, shelled |
| 1 |
|
Clove garlic, crushed |
| 1 1/2 |
c |
Snow peas |
| 1 |
|
8-oz sliced water |
|
|
chestnuts drained |
| 1/2 |
c |
Chicken broth |
| 2 |
T |
Soy sauce |
| 1 |
T |
Cornstarch |
| 1 |
T |
Cold water |
| 1 |
T |
Grated fresh ginger |
|
|
Chow mein noodles or freshly |
|
|
cooked rice |
INSTRUCTIONS
Heat oil in a heavy skillet or wok until hot but not smoking. Add
shrimp and saut 2 minutes. Take shrimp out. Add garlic to skillet and
stir for 15 seconds. Add snow peas, water chestnuts, broth and soy
sauce. Stir for 2 minutes. Combine cornstarch and water, blending
until smooth. Add to skillet. Return shrimp to skillet with ginger and
stir until sauce thickens and is heated through. Serve immediately
over chow mein noodles or rice. Yield: 4 servings. MARTHA H. CARLE
(MRS. KENNETH) STUTTGART, AR From <Traditions: A Taste of the Good
Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.
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