A recipe for Butterfly Shrimp with Snow peas. Follow the simple recipe instructions for Butterfly Shrimp with Snow peas shared by other home cooking experts.
Ingredients
1/4 lb. Fresh or frozen medium- Sized shrimp1/3 lb. Fresh snow peas
8 lg. Fresh or canned water Chestnuts
1/2 c. Unpeeled straw mushrooms
2 Tsp. Fresh ginger, slivered
1 lg. Clove garlic, minced
2 Green onions
3 Tbs. Peanut oil
1/2 c. Chicken stock
2 Tsp. Thin soy sauce
1 Tsp. Dry sherry
1/2 Tsp. Salt
1 pinch Sugar
Cornstarch paste
Directions
Preparation: Soak snow peas 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 snow peas. Peel and rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, and spreading shrimp almost flat. Cut onion on the bias in 2 lengths. Slice water chestnuts thinly crosswise. In small bowl mixstock soy sauce sherry salt and sugar. Stir-frying: Swirl peanut oil into very hot wok. When oil begins to smoke add shrimp and stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add garlic and ginger; stir-fry another 30 seconds. Add snow peas and water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until snow peas are bright green. Push ingredients out of liquid dribble in cornstarch paste to thicken slightly. Return ingredients including shrimp. Stir briefly. Serve immediately. HINT: snow peas should be slightly undercooked when served. "
