Friday, April 4, 2008

Shrimp with Snow Peas

2/3 lb. fresh shrimp

1-1/2 teaspoon rice wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon minced fresh ginger root
1-1/2 teaspoons cornstarch
1 teaspoon sesame oil

Seasoning sauce:
1 tablespoon chicken broth
3 tablespoons water
1/2 teaspoon cornstarch
3 tablespoons oyster sauce

1/2 cup vegetable oil (I have never used this much)
1 garlic clove, crushed
1/4 teaspoon salt
1/2 lb.fresh snow peas

Shell and devein shrimp. Rinse and pat dry with a paper towel. Combined marinade ingredients in a medium bowl. (I use zip lock bags) Add shrimp; mix well. Let stand 30 minutes. Pat dry with a paper towel.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Heat oil in wok 30 second over high heat. Stir-fry garlic until golden, 30 seconds. Add shrimp. Stir-fry about 30 seconds until shrimp are pink. Remove from wok with a slotted spoon, draining well over wok. Add salt and snow peas to oil in wok. stir-fry over high heat 30 seconds. Add seasoning sauce. Stir-fry until sauce thickens slightly. Add cooked shrimp. Stir-fry to coat shrimp with sauce. Serve hot. Makes 4 servings
serve with fried rice see recipe under side dishes.

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