Recipes:  Stir-Fried Shrimp and Snow Peas*


Ingredients:
 
2-3/4 tsp. Soy Sauce
1-1/4 tsp. Sugar
1-1/4 tsp. White Vinegar
1-1/4 tsp. Oriental Sesame Oil (can substitute any oil)
1/8 tsp. Salt
1 Tbs. plus 1 tsp. Chicken Stock or Water
1 Tbs. Cornstarch
1 lb. medium Shrimp, peeled and de-veined
2 tsp. Vegetable Oil
1/2 lb. Snow Peas
3-1/2 Tbs. Cashews, chopped
1 clove Garlic, minced
5 ounces sliced Water Chestnuts, drained
1 Tbs. fresh Ginger, minced

Instructions:

 Combine first 7 ingredients and 2-3/4 tsp. cornstarch in a jar with a tight fitting lid. Shake vigorously and set aside. Sprinkle remaining cornstarch over shrimp and combine well. Set aside. Heat a wok or heavy nonstick skillet over high heat. When wok is very hot add half of the oil. Stir-fry snow peas and cashews 30 seconds or until snow peas begin to soften. Transfer snow peas and cashews to a bowl and set aside. Add shrimp to wok. Stir-fry shrimp 1 minute or until shrimp is seared on both sides. Transfer shrimp to snow peas and cashews. Pour remaining oil in wok. Stir-fry garlic, water chestnuts and ginger 15 seconds or until fragrant. Return snow peas, cashews and shrimp to skillet. Pour soy sauce mixture into skillet. Toss and cook 1 minute or until sauce thickens and coats all ingredients.