Description
The best part of doing it is that the measurements don’t have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.
Ingredients
- 1 tablespoon salt
- 2 cups cold water
- 1 pound shrimp, peeled and deveined
- ⅓ cup chicken broth
- 2 teaspoons rice wine
- 1 ½ teaspoons soy sauce
- 1 ½ teaspoons cornstarch
- ¾ teaspoon sugar
- ⅛ teaspoon ground white pepper
- 1 tablespoon vegetable oil
- 2 tablespoons minced garlic
- 1 teaspoon minced fresh ginger root
- 2 teaspoons vegetable oil
- 6 ounces snow peas, strings removed
- 2 tablespoons chopped fresh chives
- ¼ teaspoon salt
Instructions
- In a large bowl
- stir salt into water until dissolved. Add shrimp
- and set aside 5 minutes. Rinse shrimps
- and dry on paper towels.
- In a small bowl
- mix together broth
- rice wine
- soy sauce
- cornstarch
- sugar
- and pepper. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp
- turning constantly
- until pink on all sides
- about 1 minute. Stir in garlic
- ginger
- and 2 teaspoons oil. Stir in snow peas
- chives
- and 1/4 teaspoon salt; stir-fry 1 minute more.
- Stir broth mixture into skillet
- and continue cooking until sauce thickens. Serve immediately.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4