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Side Dish
Asian
4 - 6 servings
20 minutes
10 minutes
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
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.
Sno peas have a tough outer string. To remove, pinch or cut top stem and peel away string from top to bottom.
