Ginger Shrimp with Snow Peas and Water Chestnuts
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Ginger Shrimp with Snow Peas and Water Chestnuts recipe
Ingredients
| ½ | pound |
shrimp
peeled and cleaned |
|
| 1 | x |
salt
to taste |
* |
| ½ | cup |
water chestnuts
sliced |
* |
| 2 | tablespoon |
chinese (xiao xiang) wine
or dry sherry |
* |
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | x |
vegetable oil
for stir frying |
* |
| ½ | teaspoon |
cornstarch
dissolved in |
|
| 1 | tablespoon |
ginger
minced |
|
| ½ | cup |
water
or stock |
|
| ½ | pound |
snow pea pods
stems and string |
Directions
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.
