Butterfly Shrimp With Snowpeas Recipe

• 1/4 lb Fresh or possibly frzn medium- Sized shrimp
• 1/3 lb Fresh snowpeas
• 8 lrg Fresh or possibly canned water Chestnuts
• 1/2 c. Unpeeled straw mushrooms
• 2 tsp Fresh ginger, slivered
• 1 lrg Clove garlic, chopped
• 2 x Green onions
• 3 Tbsp. Peanut oil
• 1/2 c. Chicken stock
• 2 tsp Thin soy sauce
• 1 tsp Dry sherry
• 1/2 tsp Salt
• 1 pch Sugar Cornstarch paste

1. Preparation: Soak snowpeas in cool water for 2 hrs to make crisp.
2. Soak shrimp in salted cool water for 1 hour.
3. Drain straw mushrooms.
4. Break off ends of snowpeas.
5. Peel & rinse water chestnuts.
6. Shell shrimp, keeping tail intact.
7. Deeply slit shrimp around upper curve (do not cut through), deveining, & spreading shrimp almost flat.
8. Cut freen onion on the bias in 2" lengths.
9. Slice water chestnuts thinly crosswise.
10. In small bowl, mix stock, soy sauce, sherry, salt & sugar.
11. Stir-frying: Swirl peanut oil into very warm wok.
12. When oil begins to smoke, add in shrimp & stir-fry till they curl (about 20 seconds).
13. Remove shrimp to serving platter.
14. Stir-fry mushrooms for 30 seconds; add in garlic & ginger; stir-fry another 30 seconds.
15. Add in snowpeas & water chestnuts; stir-fry briskly for 1 minute.
16. Add in stock mix; bring to boil; keep tossing till snowpeas are bright green.
17. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly.
18. Return ingredients, including shrimp.
19. Stir briefly.
20. Serve immediately.
21. HINT: snowpeas should be slightly undercooked when served.

shrimp, fresh snowpeas, water, mushrooms, ginger, garlic, green onions, peanut oil, chicken stock, soy sauce, sherry, salt, cornstarch paste

Taken from cookeatshare.com/recipes/butterfly-shrimp-with-snowpeas-95792 (may not work)