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Entree
2 servings
45 minutes
15 minutes
Chef Martin Yan
8 ounces shrimp (medium) raw, shelled and deveined with tails intact
1 teaspoon cornstarch
1 teaspoon salt
1 Jalapeno Chile (red)
8 ounces Sno Peas
4 ounces Baby Corn
2 ounces Shiitake mushrooms
1 tablespoon cooking oil
2 tablespoons mint leaves
1 teaspoon chopped garlic, finely chopped
1/3 cup chicken stock
3 tablespoons rice wine (Chinese) or dry sherry
1 teaspoon sugar
1/2 teaspoon cornstarch
1/2 teaspoon salt
In a bowl, combine the shrimp, cornstarch, and salt. Stir to coat. Let stand for 15 minutes.
In a separate bowl, combine the sauce ingredients. Set aside.
Cut the jalapeno chile in half lengthwise. Discard the seeds, then julienne.
Remove the ends and strings from the sno peas.
Cut the corn in half diagonally.
Stem and slice the mushrooms.
Place a wok or wide frying pan over high heat until hot.
Add the oil, swirling to coat the sides.
Add the jalapeno, mint, and garlic; cook, stirring until fragrant, about 10 seconds.
Add the shrimp and stir-fry for 1 1/2 minutes.
Add the sno peas, corn, and mushrooms; stir-fry until the sno peas are tender-crisp, about 1 minute.
Add the sauce and cook, stirring until the sauce boils and thickens. Serve immediately.
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