Butterfly Shrimp With Snowpeas Recipe
Recipe Ingredients
1/4 lb fresh or frozen medium-
1 sized shrimp
1/3 lb fresh snowpeas
8 large fresh or canned water
1 chestnuts
1/2 cup unpeeled straw mushrooms
2 tsp fresh ginger, slivered
1 large clove garlic, minced
2 green onions
3 tbsp peanut oil
1/2 cup chicken stock
2 tsp thin soy sauce
1 tsp dry sherry
1/2 tsp salt
1 pinch sugar
1 cornstarch paste
Recipe Preparation
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
freen 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.
Servings: 4
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