The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
Picture
Shrimp With Snow Peas

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.
Picture

"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

Back to Chinese
Back to Fish & Seafood




Powered by Create your own unique website with customizable templates.