Stir-Fried Shrimp with Snow Peas and Ginger |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice. Ingredients:
1 tablespoon salt |
2 cups cold water |
1 pound shrimp, peeled and deveined |
1/3 cup chicken broth |
2 teaspoons rice wine |
1 1/2 teaspoons soy sauce |
1 1/2 teaspoons cornstarch |
3/4 teaspoon sugar |
1/8 teaspoon ground white pepper |
1 tablespoon vegetable oil |
2 tablespoons minced garlic |
1 teaspoon minced fresh ginger root |
2 teaspoons vegetable oil |
6 ounces snow peas, strings removed |
2 tablespoons chopped fresh chives |
1/4 teaspoon salt |
Directions:
1. In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
2. In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
3. Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
4. Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
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