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Shrimp And Snow Peas

Fondue.Chef's picture
Ingredients
  Raw shrimp 1 Pound, shelled and deveined
  Dry sherry 2 Tablespoon
  Cornstarch 2 Tablespoon
  Sugar 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Cooking oil 3 Tablespoon
  Fresh mushrooms 1⁄4 Pound, thinly sliced
  Frozen snow peas 8 Ounce, Defrosted (1 Package)
  Chicken bouillon cubes 2
  Water 1 1⁄4 Cup (20 tbs)
  Soy sauce 2 Tablespoon
  Canned water chestnuts 5 Ounce, drained and sliced (1 Can)
Directions

Combine shrimp, sherry, 2 teaspoons cornstarch, sugar, and garlic; mix and let stand 10 minutes.
Heat oil in Chinese wok or blazer pan of chafing dish over direct high flame.
Add shrimp mixture, stir and fry until shrimp turns pink.
Add mushrooms and cook until limp, stirring constantly.
Add snow peas; stir and cook 1 minute.
Combine remaining 4 teaspoons cornstarch, bouillon cubes, water, and soy sauce; mix well.
Stir into hot shrimp mixture.
Stir in water chestnuts.
Cook, stirring until mixture thickens.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Seafood
Interest: 
Party

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