Fishkiller
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2 tsp. soy sauce
2 tsp. dry sherry
2 tsp. cornstarch
3 tbsp. vegetable oil
½ tsp. pepper
1 ½ lbs. medium shrimp, shelled and deveined
1 (1 inch) piece of fresh ginger, peeled and minced
2 garlic cloves, minced
¼ lb. snow peas, steamed
1 (8oz) can sliced water chestnuts, drained
In a large bowl, combine soy sauce, sherry, cornstarch, 1 tbsp. oil, pepper and 1 tbsp. water. Stir to blend well. Add shrimp and toss to coat. Marinate at room temperature for 15 minutes.
In a WOK or large skillet, heat remaining 2-tbsp. oil over high heat. Add ginger and garlic and cook, stirring once, for 30 seconds. Add shrimp with marinade and stir-fry until pink and curled, about 2 minutes. Use slotted spoon to transfer shrimp to a plate. Set aside. Add snow peas, water chestnuts and 2-tbsp. water to WOK. Stir-fry over medium-high heat until snow peas are bright green and slightly tender, cook about 1-½ minutes. Return shrimp to pan and cook, stirring occasionally, until warmed through, about 2 minutes. Serve immediately.
2 tsp. dry sherry
2 tsp. cornstarch
3 tbsp. vegetable oil
½ tsp. pepper
1 ½ lbs. medium shrimp, shelled and deveined
1 (1 inch) piece of fresh ginger, peeled and minced
2 garlic cloves, minced
¼ lb. snow peas, steamed
1 (8oz) can sliced water chestnuts, drained
In a large bowl, combine soy sauce, sherry, cornstarch, 1 tbsp. oil, pepper and 1 tbsp. water. Stir to blend well. Add shrimp and toss to coat. Marinate at room temperature for 15 minutes.
In a WOK or large skillet, heat remaining 2-tbsp. oil over high heat. Add ginger and garlic and cook, stirring once, for 30 seconds. Add shrimp with marinade and stir-fry until pink and curled, about 2 minutes. Use slotted spoon to transfer shrimp to a plate. Set aside. Add snow peas, water chestnuts and 2-tbsp. water to WOK. Stir-fry over medium-high heat until snow peas are bright green and slightly tender, cook about 1-½ minutes. Return shrimp to pan and cook, stirring occasionally, until warmed through, about 2 minutes. Serve immediately.