Yield: 4 servings
|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|
|3 tablespoons||Peanut oil|
|½ cup||Chicken stock|
|2 teaspoons||Thin soy sauce|
|1 teaspoon||Dry sherry|
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.