Shrimp Stir Fried with Snow Peas And Cashews

Ready in 45 minutes

Try this Shrimp Stir Fried with Snow Peas And Cashews recipe, or contribute your own.


1 1/4 lb shrimp; Raw medium, peeled
1/2 teaspoon Salt
2 teaspoons Cornstarch
1 Egg white
1 tablespoon Dry white wine; or Vermouth
8 oz Snow peas; or sugar snap peas
1/4 cup Peanut; or vegetable oil
1 clove Garlic; finely chopped
1/2 cup Chicken Stock
1 (8-oz) can bamboo shoots; sliced, drained
1 tablespoon Soy sauce
2 tablespoons Oyster sauce
1 teaspoon Sugar
2 tablespoons Cornstarch; mixed with 1/4
1 cup Unsalted cashews
Salt; to taste

Original recipe makes 1 Serving



TO MARINATE THE SHRIMP: Season the shrimp with salt. In a small mixing bowl, with a fork, combine the cornstarch with the egg white and wine. Add the shrimp, toss well to combine, cover and marinate for 1 hour in the refrigerator. In a medium pot, bring the salted water to a rapid boil, drop in the peas and cook for 30 seconds. Drain them and run them under cold water to stop the cooking process. Pat dry. Measure out the remaining ingredients. TO COOK THE SHRIMP AND SNOW PEAS: Set a 12-inch wok or skillet over high heat for 30 seconds. Add the oil and swirl it around the pan and heat for another 30 seconds. Add the shrimp and stir fry for 10 seconds. Add the garlic and stir fry for 5 seconds, then add the chicken stock, snow peas, and bamboo shoots and bring the liquid to a simmer. Add the soy sauce, oyster sauce, and sugar and bring the liquid to a boil again. Stir in the cornstarch to recombine with the water and add to the skillet. Bring to a simmer and cook until thickened. Add the cashews and remove from the heat. Season to taste with salt and pepper. Serve over rice if desired.


Recipe By : Linda Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 21:17:58 +0000 From: "Linda Gordon" NOTES : If there seems to be a lot of liquid in the pan after adding the shrimp them drain most of it off before adding the rice and soy sauce. Per Serving Calories - 489.5 Total Fat - 2.8 5.2%CFF

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