Ingredients
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1 lb shrimp (uncooked)
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1/4 cup dry sherry
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2 tablespoons soy sauce
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2 tablespoons vegetable oil
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1 tablespoon fresh ginger, peeled and minced
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1 cup fresh mushrooms, sliced
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1/2 lb snow peas, rinsed, stems and strings removed
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1/2 cup sliced water chestnuts
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1 teaspoon cornstarch, dissolved in
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3 tablespoons water
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hot cooked rice
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1/2 cup sliced scallion
Instructions
- 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.