Quick to prepare and beautiful to look at, this dish is also low in calories.
Time to prepare: 15 minutes
| 1 Ib. uncooked medium shrimp
1 Ib. fresh China peas or edible pod peas or 2pkgs.(9oz.each)frozen pea pods, thawed
1 tsp. cornstarch
1/4 tsp. ground ginger
2 Tbsp. each soy sauce and dry sherry
1/2 cup chicken broth
3 Tbsp. peanut or salad oil
1 clove garlic, minced or pressed
1 can (8 oz.) water chestnuts, drained, thinly sliced
| Remove shells from shrimp. Devein. Set aside. Pull ends and
strings off peas. Set aside.
Mix cornstarch, ginger, soy sauce, sherry and chicken broth. Set aside.
Heat oil in wok or wide skillet. Add shrimp and garlic. Stir fry over
Stir in cornstarch mixture. Heat until it boils and thickens. Toss to coat all ingredients with sauce. Serve immediately.
|Good served with: Hot fluffy rice and another stir-fried vegetable or meat and vegetable dish, Chinese tea and fresh fruit for dessert|