Shrimp & Pea Pod Stir Fry
|Soy sauce||2 Tablespoon|
|Finely chopped fresh ginger||1 Tablespoon|
|Dry sherry/Water||1⁄4 Cup (4 tbs)|
|Rice vinegar/White vinegar||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Salad oil||2 Tablespoon|
|Sliced mushrooms||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Medium raw shrimp||1 Pound, shelled and deveined|
|Chinese pea pods||4 Ounce, ends and strings removed|
|Hot cooked rice||3 Cup (48 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
In a small bowl, stir together soy sauce, ginger, sherry, vinegar, and cornstarch; set aside.
Heat 1 tablespoon of the oil in a wide nonstick frying pan or wok over high heat.
Add mushrooms and cook, stirring, until lightly browned (about 4 minutes).
Stir in garlic, then spoon mixture into a bowl; set aside.
Heat remaining 1 tablespoon oil in pan.
Then add shrimp and cook, stirring, until opaque in center; cut to test (about 3 minutes).
Return mushroom mixture to pan; add pea pods and soy sauce mixture.
Cook, stirring constantly, until pea pods turn bright green and sauce comes to a boil (1 to 2 minutes).
Spoon rice onto a warm deep platter; top with shrimp mixture and garnish with onions