---------- Recipe via Meal-Master (tm) v8.02

     Title: BUTTERFLY SHRIMP WITH SNOWPEAS
Categories: Chinese, Seafood
     Yield: 4 servings

   1/4 lb Fresh or frozen medium-
          Sized shrimp
   1/3 lb Fresh snowpeas
     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

 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.

-----