Shrimp with Snow Peas is a perfect example of Chinese stir fry recipes.The finished recipe is a delight to taste and you’ll be amazed how simple this is to prepare if you use a wok.
Ingredients
1/4 lb (115 grams) Fresh or frozen medium-sized shrimp
1/3 lb (150 grams) Fresh snow peas (Touts mange)
½ cup Water chestnuts
1/2 cup Unpeeled straw mushrooms
2 tsps Fresh ginger, slivered
1 large Clove garlic, minced
2 Green (Spring) onions
3 Tbsp Peanut oil
1/2 cup Chicken stock
2 tsp Thin soy sauce
1 tsps Dry sherry
1/2 tsps Salt
1 pinch Sugar
Cornstarch (Cornflour) paste
Instructions
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 and rinse water chestnuts.
Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don’t cut through) and spread shrimp almost flat.
Cut green onion on the bias in 2 inch (50mm)lengths.
Slice water chestnuts thinly crosswise.
In small bowl, mix stock, soy sauce, sherry, salt and sugar.
Swirl peanut oil into very hot wok. When oil begins to smoke, add shrimp and stir-fry until they curl (about 20 seconds).
Remove shrimp to serving platter.
Stir-fry mushrooms for 30 seconds; add garlic and ginger; stir-fry another 30 seconds.
Add snow peas and 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.
Shrimp With Snow Peas
Ingredients
- 1/4 lb 115 grams Fresh or frozen medium-sized shrimp
- 1/3 lb 150 grams Fresh snow peas (Touts mange)
- ½ cup Water chestnuts
- 1/2 cup Unpeeled straw mushrooms
- 2 tsps Fresh ginger slivered
- 1 large Clove garlic minced
- 2 Green Spring onions
- 3 Tbsp Peanut oil
- 1/2 cup Chicken stock
- 2 tsp Thin soy sauce
- 1 tsps Dry sherry
- 1/2 tsps Salt
- 1 pinch Sugar
- Cornstarch Cornflour paste
Instructions
- 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 and rinse water chestnuts.
- Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don’t cut through) and spread shrimp almost flat.
- Cut green onion on the bias in 2 inch (50mm)lengths.
- Slice water chestnuts thinly crosswise.
- In small bowl, mix stock, soy sauce, sherry, salt and sugar.
- Swirl peanut oil into very hot wok. When oil begins to smoke, add shrimp and stir-fry until they curl (about 20 seconds).
- Remove shrimp to serving platter.
- Stir-fry mushrooms for 30 seconds; add garlic and ginger; stir-fry another 30 seconds.
- Add snow peas and 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.
