Cantonese Shrimp and Snow Peas
  • Servings: 2
  • 1 lb medium shrimp (71-90 shrimp per lb)
  • 2 cloves garlic, pressed
  • 1 teaspoon sesame oil
  • ½ tbsp fresh grated ginger
  • Dash of white pepper
  • 1 lb snow peas
  • 1 tbsp sake
  • 1 tsp oyster sauce
  • 1 cup chicken stock
  • 1 tablespoon cornstarch dissolved in 1/8 cup water
  1. In a wok over medium high heat, cook the garlic and shrimp in the oil for 3 minutes or until they just turn pink, stirring constantly.
  2. Stir in the ginger, pepper, peas, sake, oyster sauce, and chicken broth. Cover and cook 5 minutes longer or until peas are tender but still slightly crisp.
  3. Add the cornstarch slurry to the wok and stir until thick and clear, about another minute.
This is based very loosely on a P.F. Changs recipe. I tried it there, liked it okay, but thought that I could do much better, and so I did =) Their version has green onions, which I dislike. Feel free to add them back in if you so desire.