Preparation:
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 fresh 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
serve |
