2/3 Pound Fresh Shrimp, Shelled 3 Tablespoons Water -And Deveined 1/2 Teaspoon Cornstarch 1 1/2 Teaspoon Rice Wine Or Sherry 3 Tablespoons Oyster Sauce 1/2 Teaspoon Salt 1/2 Cup Vegetable Oil 1/2 Teaspoon Fresh Ginger Root 1 Clove Garlic, Crushed 1 1/2 Teaspoon Cornstarch 1/4 Teaspoon Salt 1 Teaspoon Sesame Oil 1/2 Pound Fresh Snow Peas 1 Tablespoon Chicken Broth
Rinse and pat dry shrimp with paper towel. Combine sherry, salt, 1 1/2 teaspoon cornstarch, ginger root, and sesame oil in a medium bowl. Add shrimp; mix well. Let stand 30 minutes. Pat dry with paper towel. Combine chicken broth, water, cornstarch, and oyster sauce in small bowl; mix well. Heat oil in a wok for 30 seconds over high heat. Stir-fry garlic until golden, about 30 seconds. Add shrimp. Stir-fry about 30 seconds until shrimp are pink. Remove from wok with slotted spoon, draining well over wok. Add salt and snow peas to oil in wok. Stir-fry over high heat for 30 seconds. Add seasoning sauce. Stir-fry until sauce thickens slightly. Add cooked shrimp. Stir-fry to coat shrimp with sauce. Serve hot. Makes 4 servings.
2001 Recipe - April Ferre - Chinese Cookery by Rose Cheng and Michele Morris, 1981.
"I love shrimp and I love snow peas, so this was a natrual choice when I started doing a lot of Chinese cooking in college. When I want to treat myself to an extra special dinner, this is one of my favorites." - April Ferre
