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1 hours
Prep: 15 minutes
Cook: 20 minutes
91 calories per serving view nutrition facts
4 servings
suggest servings
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| 1/2 | pound | shrimp | peeled and cleaned |
| 1 | x | salt | to taste |
| 1/2 | cup | water chestnuts | sliced |
| 2 | tablespoon | shao hsing wine | or dry sherry |
| 1 | tablespoon | soy sauce | |
| 1 | x | vegetable oil | for stir frying |
| 1/2 | teaspoon | cornstarch | dissolved in |
| 1 | tablespoon | ginger | minced |
| 1/2 | cup | water | or stock |
| 1/2 | pound | snow pea pods | stems and string |
Toss shrimp with salt, add wine and marinate 20 minute to several hours.
Drain shrimp and reserve marinade.
Heat wok on high heat, add oil.
Add ginger, stir-fry until fragrant and add shrimp.
Stir-fry until shrimp are opaque, 2 to 4 minutes depending on size.
Add snow peas and water chestnuts; stir-fry until just heated through.
Add reserved marinade, soy sauce and cornstarch mixture.
Bring to boil and cook until sauce thickens.
Serve immediately.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 342mg | 14% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 2.0g | 6% |
| Sugars 2.0g | |
| Protein 14.0g | 28% |
| Vitamin A | 15% | Vitamin C | 61% | |
| Calcium | 5% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I made this dish and thought it was too bland. I made it again, doubling all the Indian spices, and it came out much better.
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