Butterfly Shrimp with Snowpeas
medium-sized, fresh or frozen
snow pea pods
fresh or canned
scallions, spring or green onions
soy sauce, tamari
mix with water to form a 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 and rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, and 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 and sugar. Stir-frying: Swirl peanut oil into very hot wok. When oil begins to smoke, add shrimp and stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add garlic and ginger; stir-fry another 30 seconds. Add snowpeas and 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.