Stir Fried Shrimp And Snow Peas
|Unpeeled shrimp||1 Pound|
|Sesame oil/Vegetable oil||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Oyster sauce||3 Tablespoon|
|Chicken bouillon granules||1⁄4 Teaspoon|
|Peanut oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Grated ginger root||2 Teaspoon|
|Snow pea pods/6 ounce package frozen snow pea pods, thawed||1⁄2 Pound|
|Rice wine/Dry white wine||2 Teaspoon|
Peel and devein shrimp.
Sprinkle shrimp with salt, and toss with sesame oil; dredge in 1 1/2 teaspoons cornstarch.
Combine water, oyster sauce, 1/2 tea spoon cornstarch, and bouillon granules; stir well.
Set mixture aside.
Pour peanut oil around top of preheated wok, coating sides; allow to heat at medium high (325°) for 1 minute.
Add garlic and gingerroot, and stir fry 30 seconds.
Add shrimp, and stir fry 1 1/2 minutes.
Remove and drain on paper towels.
Add snow peas to wok, and stir fry 30 seconds.
Add broth mixture, stirring constantly until slightly thickened.
Stir in shrimp and rice wine.