Shrimp with Snow Peas xuě dòu chǎo xiā (雪 豆 炒 虾)

Here is a Cantonese style dish that I worked up over the last week or so. I know there are a lot of recipes

on the web for this title, but I think you will agree with me that this combination is just better.

INGREDIENTS:

12 oz  shrimp (about 18 ea. 26 to 30 count)
8 oz  snow peas
6 oz  water chestnuts
5 green onions
4 cloves garlic
1 Tbsp minced fresh ginger
1 Tbsp fresh, snipped chives
1 Tbsp sesame oil
2 Tbsp Peanut oil
1/2 cup chicken stock
4 Tbsp dry sherry
1 Tbsp soy sauce

1 Tbsp cornstarch dissolved in 2 Tbsp water

PREPARATION:

Wash, peel and clean shrimp removing the tail. Wash and clean the scallions, slicing them into 1/8" rings. Use some of the darker green for color. Peel and mince garlic and ginger separately  Snip chives. Wash and trim the snow peas. Drain water chestnuts, slicing the large ones then boil for 1 min. Dissolve cornstarch in water.  Place the shrimp in a bowl. Sprinkle with the salt and 2 Tbsp sherry. Marinate in the refrigerator for 20 minutes to 3 hours. Remove from the refrigerator 1/2 hr. before cooking and drain.

COOKING: 

Heat a wok over high heat then add 1 Tbsp of oil. When a whiff of smoke comes from the oil, add the shrimp, stir-fry 1 minute, until shrimp turn opaque. Scoop out with a wire strainer and set aside. Add 1 Tbsp of oil and reheat. Add onions and garlic to the wok and stir-fry for 30 seconds. Add ginger S/F briefly to brown. Add snow peas and water chestnuts, and stir-fry 3 minutes. Return the shrimp and add the sherry still to combine.

Add the chicken stock and bring to a boil over high heat. Reduce the heat to medium, add the soy sauce and the cornstarch mixture, stir until cleared and thickened. Stir in chives. Add the sesame oil, stir to combine and serve.