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Butterfly Shrimp With Snow peas




Source of Recipe


Internet


List of Ingredients




1/4 lb Fresh or frozen medium- Sized shrimp
1/3 lb Fresh snow peas
8 lg Fresh or canned water
Chestnuts
1/2 c Unpeeled straw mushrooms
2 ts Fresh ginger, slivered
1 lg Clove garlic, minced
2 Green onions
3 tb Peanut oil
1/2 c Chicken stock
2 ts Thin soy sauce
1 ts Dry sherry
1/2 ts Salt
1 pn Sugar
Cornstarch paste


Recipe



Soak snow peas 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
snow peas. Peel & rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through) & spreading
shrimp almost flat. Cut green 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 snow peas & water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until snow peas are bright green. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly. Return ingredients, including shrimp. Stir briefly. Serve immediately. HINT: snow peas should be slightly undercooked when served.