Cantonese Shrimp and Snow Peas
Why I Love This Recipe
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.
Ingredients You'll Need
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
Directions
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.
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.
Add the cornstarch slurry to the wok and stir until thick and clear, about another minute.
