BUTTERFLY SHRIMP WITH SNOWPEAS

I am a big fan of shrimp and this is a favorite version of mine.

BUTTERFLY SHRIMP WITH SNOWPEAS

1/4 lb Fresh or frozen medium- Sized shrimp
2 Green onions
3 tbsp Peanut oil
1/3 lb Fresh snow peas
1/2 c Chicken stock
8 lg Fresh or canned water Chestnuts 2 tsp light soy Sauce
1 tsp Dry sherry
1/2 c Unpeeled straw mushrooms
1/2 tsp Salt
2 tsp Fresh ginger, slivered
1 pinch Sugar
1 lg Clove Garlic, minced Cornstarch paste

Soak snow peas 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 snow peas. Peel & rinse water chestnuts.

Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, & spreading shrimp almost flat.

Cut green onion on the bias in 2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix stock, soy Sauce, sherry, salt & Sugar.

Stir-frying: Swirl peanut oil into very Hot wok. When oil begins to smoke, add shrimp & stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add Garlic & ginger; stir-fry another 30 seconds. A

dd snow peas & water chestnuts; stir-fry briskly for 1 minute.

Add stock mixture; bring to boil; keep tossing until snow peas are bright green.

Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly.

Return ingredients, including shrimp. Stir briefly. Serve immediately. Note: snow peas should be slightly undercooked when served.

Absolutely delicious - and easy to do.

Don @ Chinese Recipe Secrets