- 2 tablespoons canola oil
- 10 cloves garlic, chopped
- 1 teaspoon minced fresh ginger root
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup snow peas
- 1 cup small white button mushrooms
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound peeled and deveined jumbo shrimp
- 1/2 cup chicken broth
- 1 tablespoon rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
- 1 tablespoon water
- Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
- Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.
03/29/2017
recipepes.com
Chinese Take-Out Shrimp with Garlic, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
