Stir-Fried Shrimp with Snow Peas and Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon salt |
1 teaspoons salt |
3 cups cold water |
1 pounds shrimp, peeled and deveined |
1 cup chicken broth |
2 tablespoons rice wine |
4 1/2 teaspoons soy sauce |
4 1/2 teaspoons cornstarch |
2 teaspoon sugar |
1/4 teaspoon ground white pepper |
1 tablespoon vegetable oil |
1 teaspoons vegetable oil |
3 tablespoons minced garlic |
1 teaspoons minced fresh ginger root |
1 tablespoon vegetable oil |
9 ounces snow peas, strings removed |
3 tablespoons chopped fresh chives |
1/4 teaspoon salt |
1 cup brown rice |
8 ounces water chestnuts |
1 can bamboo shoots |
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, water chestnuts, bamboo shoots, 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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