INGREDIENTS: 12 pound shrimp, peeled and split lengthwise Pinch salt 2 tablespoons dry sherry wine Oil, for stir-frying 1 tablespoon minced fresh ginger 1/2 pound snow peas, stems and strings removed 1/2 cup sliced water chestnuts (preferably fresh) 1 tablespoon soy sauce 1/2 teaspoon cornstarch, dissolved in 1/4 cup water or stock DIRECTIONS: Toss shrimp with salt; add wine; marinate for 20 minutes to several hours. Drain shrimp and reserve marinade. Heat wok over high heat; add oil. Add ginger, stir-fry until fragrant, and add shrimp. Stir-fry until shrimp are mostly opaque (2 to 4 minutes, depending on size). Add snow peas and water chestnuts; stir-fry until just heated through. Add reserved marinade, soy sauce, and cornstarch mixture. Bring to a boil and cook until sauce thickens. Serve immediately with rice. Yield: Serves 4 to 6 with other dishes. Enjoy |