Shrimp With Snow Peas and Water Chestnuts

Jen's Kitchen's Note:

from ivillage.com Does not include marinating time

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb shrimp (uncooked)
• 1/4 cup dry sherry
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon fresh ginger, peeled and minced
• 1 cup fresh mushrooms, sliced
• 1/2 lb snow peas, rinsed, stems and strings removed
• 1/2 cup sliced scallion
• 1/2 cup sliced water chestnuts
• 1 teaspoon cornstarch, dissolved in
• 3 tablespoons water
• hot cooked rice

Directions:

1. Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
2. Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
3. Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
4. Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.

Reviews

[TeacherLaLa]

Pretty good. I added 1 teaspoon of garlic like other posters suggested.
I cooked it exactly- shrimp was cooked but not rubbery!

[dianegrapegrower]

Very nice. Omitted the water chestnuts as we had a lot of snow peas. And added a couple dashes of sriracha sauce to perk it up. Thanks for sharing.

[CAFrogley]

Liked this recipe a lot! Used sake instead of sherry; low sodium soy sauce; and peanut oil instead of vegetable oil. I normally keep my gingerroot in the freezer, and grate it (frozen) to use in stir fries; I mixed the grated ginger with the shrimp while it was marinating, and that way it infused the shrimp with a lovely fresh ginger flavor. Also added some dashes of red pepper flakes into the shrimp marinade. Nice and light dish!