Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Fresh or frozen medium- 2 Green onions
Sized shrimp 3 tb Peanut oil
1/3 lb Fresh snowpeas 1/2 c Chicken stock
8 lg Fresh or canned water 2 ts Thin soy sauce
Chestnuts 1 ts Dry sherry
1/2 c Unpeeled straw mushrooms 1/2 ts Salt
2 ts Fresh ginger, slivered 1 pn Sugar
1 lg Clove garlic, minced Cornstarch paste

Preparation: Soak snowpeas 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 snowpeas. Peel rinse water chestnuts. Shell shrimp, keeping tail
intact. Deeply slit shrimp around upper curve (don't cut through),
deveining, spreading shrimp almost flat. Cut freen onion on the bias in
2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix
stock, soy sauce, sherry, salt sugar.

Stir-frying: Swirl peanut oil into very hot wok. When oil begins to smoke,
add shrimp stir-fry until they curl (about 20 seconds). Remove shrimp to
serving platter. Stir-fry mushrooms for 30 seconds; add garlic ginger;
stir-fry another 30 seconds. Add snowpeas water chestnuts; stir-fry
briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until
snowpeas are bright green. Push ingredients out of liquid, dribble in
cornstarch paste to thicken slightly. Return ingredients, including shrimp.
Stir briefly. Serve immediately. HINT: snowpeas should be slightly
undercooked when served.

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