Prep 20 mins
Cook 15 mins
from ivillage.com Does not include marinating time
- 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
- Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
- 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.
- 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.
- Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.
Pretty good. I added 1 teaspoon of garlic like other posters suggested.
I cooked it exactly- shrimp was cooked but not rubbery!
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.
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!