July 29, 2019
Hi All!
Just because we're in summer doesn't mean you can't break out that wok or big stir fry pan cause we're doing a little Chinese stir-fry recipe for you today. This is a very tasty and colorful dish using shrimp. If you split the shrimp lengthwise they will curl into spirals when cooked too. I typically keep a box of frozen egg rolls in my freezer for just such occasions to add on the side.
Enjoy!
Marzee
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SHRIMP WITH SNOW PEAS & WATER CHESTNUTS
INGREDIENTS:
1 pound shrimp, peeled and split lengthwise
Pinch salt
2 tablespoons dry sherry wine
Oil, for stir-frying
1 tablespoon minced fresh ginger
1/2 pound snow peas, stems and strings removed
1/2 cup sliced water chestnuts (preferably fresh)
1 tablespoon soy sauce
1/2 teaspoon cornstarch, dissolved in 1/4 cup water or stock
DIRECTIONS:
Toss shrimp with salt; add wine; marinate for 20 minutes to
several hours. Drain shrimp and reserve marinade. Heat wok
over high heat; add oil. Add ginger, stir-fry until fragrant,
and add shrimp. Stir-fry until shrimp are mostly opaque (2 to
4 minutes, depending on size). Add snow peas and water
chestnuts; stir-fry until just heated through. Add reserved
marinade, soy sauce, and cornstarch mixture. Bring to a boil
and cook until sauce thickens. Serve immediately with rice.
Yield: Serves 4 to 6 with other dishes.
Categories: Stir Fry, Seafood
~*~*~* MARZEE's CORNER *~*~*~
FRESH WATER CHESTNUTS?
If firm, fresh water chestnuts will keep up to 2 weeks refrigerated in a plastic bag. Canned water chestnuts, once opened, should be transferred to an air-tight non-metal container and covered with fresh water; they will keep for 2 to 3 weeks if the water is changed every few days.
Preparation: Fresh water chestnuts may be muddy. Rinse well just before using; peel. Unless using immediately, cover peeled water chestnuts with cold water to prevent discoloration. Canned water chestnuts can be blanched for 15 seconds in boiling water, then shocked in cold water, to rid them of their canned taste.
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