“I love shrimp and I love snow peas, so this was a natural choice when I started doing a lot of Chinese cooking in college. When I want to treat myself to an extra special dinner, this is one of my favorites.” – April Ferre
Shrimp with Snow Peas
- 2/3 Pound Fresh Shrimp Shelled & Deveined
- 1 1/2 Teaspoon Rice Wine or Sherry
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Fresh Ginger Root
- 1 1/2 Teaspoon Cornstarch
- 1 Teaspoon Sesame Oil
- 1 Tablespoon Chicken Broth
- 3 Tablespoons Water
- 1/2 Teaspoon Cornstarch
- 3 Tablespoons Oyster Sauce
- 1/2 Cup Vegetable Oil
- 1 Clove Garlic Crushed
- 1/4 Teaspoon Salt
- 1/2 Pound Fresh Snow Peas
- Rinse and pat dry shrimp with paper towel. Combine sherry, salt, 1 1/2 teaspoon cornstarch, ginger root, and sesame oil in a medium bowl. Add shrimp; mix well. Let stand 30 minutes. Pat dry with paper towel.
- Combine chicken broth, water, cornstarch, and oyster sauce in small bowl; mix well.
- Heat oil in a wok for 30 seconds over high heat. Stir-fry garlic until golden, about 30 seconds. Add shrimp. Stir-fry about 30 seconds until shrimp are pink. Remove from wok with slotted spoon, draining well over wok.
- Add salt and snow peas to oil in wok. Stir-fry over high heat for 30 seconds.
- Add seasoning sauce. Stir-fry until sauce thickens slightly.
- Add cooked shrimp. Stir-fry to coat shrimp with sauce. Serve hot. Makes 4 servings.
2001 Recipe – April Ferre – From Chinese Cookery by Rose Cheng and Michele Morris, 1981