The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.
Ingredients
- 1 tablespoon salt
- 2 cups cold water
- 1 pound shrimp , peeled and deveined
- 0.33 cups chicken broth
- 2 teaspoons rice wine
- 1.5 teaspoons soy sauce
- 1.5 teaspoons cornstarch
- 0.75 teaspoons sugar
- 0.13 teaspoons ground white pepper
- 1 tablespoon vegetable oil
- 2 tablespoons minced garlic
- 1 teaspoon minced fresh ginger root
- 2 teaspoons vegetable oil
- 6 ounces snow peas , strings removed
- 2 tablespoons chopped fresh chives
- 0.25 teaspoons salt
Instructions
-
1
In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
-
2
In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
-
3
Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
-
4
Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
Nutrition Facts
Per serving
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