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  Recipe Home » Oriental » Butterfly Shrimp With Snowpeas
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  Butterfly Shrimp With Snowpeas
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 181
Ingredients:
1/4 lb Fresh or frozen medium-
Sized shrimp
1/3 lb Fresh snowpeas
8 large Fresh or canned water
Chestnuts
1/2 cup Unpeeled straw mushrooms
2 tsp Fresh ginger, slivered
1 large Clove garlic, minced
2 Green onions
3 tbsp Peanut oil
1/2 cup Chicken stock
2 tsp Thin soy sauce
1 tsp Dry sherry
1/2 tsp Salt
1 pinch Sugar
Cornstarch paste
Instructions:
Preparation: Soak snowpeas in cold water for 2 hours to make crisp.
Soak shrimp in salted cold water for 1 hour. Drain straw mushrooms.
Break off ends of snowpeas. Peel & rinse water chestnuts. Shell
shrimp, keeping tail intact. Deeply slit shrimp around upper curve
(don't cut through), deveining, & spreading shrimp almost flat. Cut
freen onion on the bias in 2" lengths. Slice water chestnuts thinly
crosswise. In small bowl, mix stock, soy sauce, sherry, salt & sugar.

Stir-frying: Swirl peanut oil into very hot wok. When oil begins to
smoke, add shrimp & stir-fry until they curl (about 20 seconds).
Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds;
add garlic & ginger; stir-fry another 30 seconds. Add snowpeas &
water chestnuts; stir-fry briskly for 1 minute. Add stock mixture;
bring to boil; keep tossing until snowpeas are bright green. Push
ingredients out of liquid, dribble in cornstarch paste to thicken
slightly. Return ingredients, including shrimp. Stir briefly. Serve
immediately. HINT: snowpeas should be slightly undercooked when
served.
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