Stir-Fried Shrimp, Snow Pea, And Walnut Salad
Try this Stir-Fried Shrimp, Snow Pea, And Walnut Salad recipe, or contribute your own. "Walnuts" and "May 1992" are two of the tags cooks chose for Stir-Fried Shrimp, Snow Pea, And Walnut Salad.
Yield: 1 servings Ready in 1 hours
1 people trying soon
|; teaspoon salt|
|1 lgBelgian endive|
|1 Garlic clove; minced and|
|3 tbCoarsely chopped walnuts|
|12 mdShrimp; (about 1/2 pound),|
|3 cWatercress sprigs; coarse|
|A pinch of sugar|
|2 tbolive oil|
|1 tbPlus 1 teaspoon white-wine|
|; to a paste with 1/2|
|1/2 tsOriental sesame oil|
|1/4 lbSnow peas; trimmed|
|1 tsSoy sauce|
Stir-Fried Shrimp, Snow Pea, And Walnut Salad Preparation
In a small bowl stir together the water, 1 tablespoon of the vinegar, the soy sauce, the sesame oil, the sugar, and a pinch of salt. In a bowl toss the shrimp with the garlic paste and 1 teaspoon of the olive oil and let the shrimp marinate for 10 minutes. In a non-stick skillet heat 2 teaspoons of the remaining olive oil over moderately high heat until it is hot but not smoking and in it saute the walnuts, stirring, for 30 seconds. Add the snow peas, saute the mixture, stirring, for 45 seconds, or until the snow peas are crisp-tender, and transfer it to a bowl. In the skillet saute the shrimp for 1 minute on each side, add the soy sauce mixture, and simmer the shrimp, covered, for 1 minute, or until they are cooked through. Add the shrimp mixture to the snow pea mixture. In a large bowl toss the endive, sliced thin crosswise, and the watercress with the remaining 1 tablespoon olive oil, the remaining 1 teaspoon vinegar, and salt and pepper to taste, divide the greens between 2 dinner plates, and top them wi th the shrimp mixture. Serves 2. Gourmet May 1992
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