Stir Fried Shrimps with Snow Peas
|Oriental sesame oil||1 1⁄4 Teaspoon|
|Medium shrimp||1 Pound, peeled and deveined, thawed if frozen|
|Snow pea||1⁄2 Pound, thawed if frozen|
|Sliced water chestnuts||5 Ounce, drained|
|Fresh ginger||1 Tablespoon, minced|
|Soy sauce||2 3⁄4 Teaspoon|
|Sugar||1 1⁄4 Teaspoon|
|White wine vinegar||1 1⁄4 Teaspoon|
|Rice wine/Dry sherry||1 1⁄4 Teaspoon|
|Sesame oil||1 1⁄4 Teaspoon (Oriental)|
|Chicken stock/Water||1 1⁄2 Tablespoon|
|Medium shrimp||1 Pound (Peeled And Deveined, Thawed If Frozen)|
|Vegetable oil||2 Teaspoon|
|Snow pea||1⁄2 Pound (Thawed If Frozen)|
|Cashews||3 1⁄2 Tablespoon, chopped|
|Garlic||1 Clove (5 gm), minced|
|Sliced water chestnuts||5 Ounce (Drained)|
|Ginger||1 Tablespoon, minced (Use Fresh)|
Combine first 7 ingredients and 2-3/4 tsp. cornstarch in a jar with a tight fitting lid. Shake vigorously and set aside.
Sprinkle remaining cornstarch over shrimp and combine well.
Heat a wok or heavy nonstick skillet over high heat. When wok is very hot add half the oil. Stir-fry snowpeas and cashews 30 seconds or until snowpeas begin to soften.
Transfer snowpeas and cashews to a bowl and set aside.
Add shrimp to wok. Stir-fry shrimp 1 minute or until shrimp is seared on both sides. Transfer shrimp to snowpeas and cashews. Pour remaining oil in wok.
Stir-fry garlic, water chestnuts and ginger 15 seconds or until fragrant. Return snowpeas, cashews and shrimp to skillet. Pour soy sauce mixture into skillet.
Toss and cook 1 minute or until sauce thickens and coats all ingredients.
Please see video