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Stir-Fried Shrimp and Snowpeas Recipe | |
Brunch | |
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Ingredients:
2-3/4 tsp. soy sauce 1-1/4 tsp. sugar 1-1/4 tsp. white wine vinegar 1-1/4 tsp. rice wine or dry sherry (optional) 1-1/4 tsp. Oriental sesame oil 1/8 tsp. salt, or to taste 1 Tbs. plus 1 tsp. chicken stock or water 1 Tbs. cornstarch 1 lb. medium shrimp , peeled and deveined, thawed if frozen 2 tsp. vegetable oil 1/2 lb. snowpeas, thawed if frozen 3-1/2 Tbs. cashews, chopped 1 clove garlic, minced 5 ounces sliced water chestnuts, drained 1 Tbs. fresh ginger, minced
Directions:
Combine first 7 ingredients and 2-3/4 tsp. cornstarch in a jar with a tight fitting lid. Shake vigorously and set aside.Sprinkle remaining cornstarch over shrimp and combine well. Set aside. Heat a wok or heavy nonstick skillet over high heat. When wok is very hot add half the oil. Stir-fry snowpeas and cashews 30 seconds or until snowpeas begin to soften. Transfer snowpeas and cashews to a bowl and set aside. Add shrimp to wok. Stir-fry shrimp 1 minute or until shrimp is seared on both sides. Transfer shrimp to snowpeas and cashews. Pour remaining oil in wok. Stir-fry garlic, water chestnuts and ginger 15 seconds or until fragrant. Return snowpeas, cashews and shrimp to skillet. Pour soy sauce mixture into skillet. Toss and cook 1 minute or until sauce thickens and coats all ingredients. | |