Butterfly shrimp with snowpeas

Yield: 4 servings

Measure Ingredient
¼ pounds Fresh or frozen medium-sized shrimp
⅓ pounds Fresh snowpeas
8 larges Fresh or canned water chestnuts
½ cup Unpeeled straw mushrooms
2 teaspoons Fresh ginger, slivered
1 large Clove garlic, minced
2 Green onions
3 tablespoons Peanut oil
½ cup Chicken stock
2 teaspoons Thin soy sauce
1 teaspoon Dry sherry
½ teaspoon Salt
1 pinch Sugar
Cornstarch paste

Always a favorite, you will want to serve this fresh tasting combina- tion over and over again.

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 free 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.

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