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.
