Stir-Fried Shrimp with Snow Peas and Mushrooms
2 tsp. cornstarch
1 tsp. dry sherry (I used white cooking wine)
2 tsp. water
4 tsp. peanut oil (I only used about 2)
1 lb. shrimp, peeled and deveined (I only used about 1/2)
1 Tbs. peeled and minced fresh ginger (I used dried)
1 small garlic clove, minced
1 package fresh snow peas
1/2 lb. fresh shiitake mushrooms, brushed clean, stems removed and caps cut into 1” pieces
1/4 cup chicken stock
1/4 tsp. Asian sesame oil
1/4 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
(I added 1/2 an onion and a can of water chestnuts)
1. In a small bowl, stir together the cornstarch, sherry and water. Set aside.
2. Preheat a wok or deep, heavy fry pan over high heat. Add 2 tsp. of the peanut oil and carefully tilt and rotate the pan to distribute the oil. When the oil is hot, add the shrimp and stir-fry until they are bright pink but not yet cooked through, about 3 minutes. Do not overcook them. Transfer to a plate.
3. Return the pan to high heat. Drizzle in the remaining 2 tsp. peanut oil, tilting the pan to coat the bottom and sides with the oil. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds.
4. Add the snow peas and mushrooms and return the shrimp to the pan. Stir-fry until the snow peas are bright green, 30 to 60 seconds.
5. Pour in the stock and cook until the shrimp are opaque throughout, 2 to 3 minutes more.
7. Add the sesame oil, salt and pepper. Transfer to a warmed serving dish and serve immediately.