Yield: 4 Servings
|¾ pounds||Shrimp; shelled|
|1||Clove garlic; crushed|
|1½ cup||Snow peas|
|1 can||(8-oz) sliced water chestnuts; drained|
|½ cup||Chicken broth|
|2 tablespoons||Soy sauce|
|1 tablespoon||Cold water|
|1 tablespoon||Grated fresh ginger|
|Chow mein noodles or freshly cooked rice|
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)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .