Shrimp And Snow Peas

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Categories: Seafood, Shrimp, Vegetables


1 pound raw shrimp, shelled and deveined
2 tablespoons dry sherry (I used some White Zinfandel ..had no sherry.)
2 tablespoons cornstarch (divided)
1 teaspoon sugar
1 clove garlic, minced
3 tablespoons cooking oil
1/4 pound fresh mushrooms, thinly sliced (I didn’t have any in the house)
1 package (8 ounce) frozen snow peas, defrosted (I used 8 oz of fresh snow peas)
2 chicken bouillon cubes (I deleted this )
1 1/4 cups water (I used 1/14 cups of chicken stock )
2 tablespoons soy sauce
1 can (5 ounce) water chestnuts, drained and sliced

1. Combine shrimp, sherry, 2 teaspoons cornstarch, sugar, and garlic; mix and let stand 10 minutes.

2. Heat oil in Chinese wok over direct high flame. (I used a large frying pan)

3. Add shrimp mixture, stir and fry until shrimp turns pink.

4. Add mushrooms and cook until limp, stirring constantly.

5. Add snow peas; stir and cook 1 minute.

6. Combine remaining 4 teaspoons cornstarch, bouillon cubes, water, and soy sauce; mix well.

7. Stir into hot shrimp mixture.

8. Stir in water chestnuts.

9. Cook, stirring until mixture thickens.