|
Post by ellise on Jul 22, 2005 20:23:07 GMT 10
1/2 cup chicken stock 1 Tbsp soy sauce 1 Tbsp white wine vinegar 2 tsp granulated sugar 2 tsp cornstarch 1/2 tsp sesame oil 1 Tbsp peanut or vegetable oil 3 cloves garlic, minced 1 Tbsp peeled and minced gingerroot 1 pound medium shrimp, peeled and deveined 1/8 tsp salt 1/8 tsp ground black pepper 1/2 lb snow peas, ends trimmed 1 (8-oz) can water chestnuts, rinsed and drained 2 Tbl lemon juice
Combine chicken stock, soy sauce, vinegar, sugar, cornstarch and sesame oil in small bowl; mix well and set aside.
In large skillet or wok, heat oil over medium-high heat; add garlic and ginger and sauté until fragrant, about 2 minutes.
Add shrimp and sauté until pink, about 3 more minutes. Season with salt and pepper to taste.
Add snow peas and water chestnuts; sauté 3 minutes.
Add stock mixture. Bring to a boil, reduce heat to a simmer, and cook until liquid has thickened and is no longer cloudy, about 3 more minutes. Sprinkle with lemon juice Serves 4.
|
|