Butterfly Shrimp With Snow peas

Butterfly Shrimp With Snow peas

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

Preparations:

1. 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.

2. 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.