Melissa's Corporate Chefs
Sno Pea Stir Fry with Waterchestnuts and Shrimp
Category
Side Dish
Servings
4 - 6 servings
Prep Time
20 minutes
Cook Time
10 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
1/2 pound Sno Peas
-
1 pound Shrimp large peeled and deveined
-
2 tablespoons Peanut Oil
-
4 ounces Waterchestnuts
-
2 teaspoons Ginger Root grated
-
1 tablespoon Cornstarch Paste Stock Mixture
-
1/2 cup Chicken Stock
-
1 tablespoon Soy Sauce
-
1 tablespoon Oyster Sauce
-
1/4 teaspoon Salt
-
1 pinch Pepper
-
1 pinch Sugar
Directions
Prepare sno peas.
Drain and rinse waterchestnuts.
Butterfly the shrimp until almost flat.
In a small bowl, mix stock, soy sauce, oyster sauce, salt, pepper and sugar. Add peanut oil into a hot wok pan.
Add the shrimp and stir-fry for 1 minute. Remove shrimp, set aside.
Add sno peas and waterchestnuts. Stir-fry briskly for 1 minute.
Add ginger and stir-fry another 30 seconds.
Add stock mixture, bring to boil, and keep tossing until sno peas are bright green about 1 minute.
Return shrimp to pan, reduce heat and add cornstarch paste to thicken slightly. Taste and adjust seasoning.
Accompany with steamed rice. Serve immediately.
Recipe Note
Sno peas have a tough outer string. To remove, pinch or cut top stem and peel away string from top to bottom.
Filed in:
Ginger Root,
Side Dish,
Sno Pea Stir Fry with Waterchestnuts and Shrimp,
Sno Peas,
Waterchestnuts
