Shrimp And Snow Peas
|Raw shrimp||1 Pound, shelled and deveined|
|Dry sherry||2 Tablespoon|
|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)|
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.