Ginger Shrimp With Snow Peas
chinese, fish, pasta
2 tablespoon peanut oil
1/4 teaspoon sesame oil
3/4 lb medium shrimp, peeled and deveined
1 clove garlic, crushed
1 1/2 cup fresh or frozen snow peas (about 1/; 4 lb)
8 oz sliced water chestnuts (1 can)
1/2 cup chicken broth
2 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon fresh ginger, grated
1 chow mein noodles or:
1 freshly cooked rice
Heat the oils in a wok or heavy skillet until hot but not smoking. Add shrimp and stir-fry for 2 minutes. Transfer to plate and set aside. Add garlic to wok; stir for 15 to 20 seconds. Add snow peas, water chestnuts, broth and soy sauce; stir-fry for 2 minutes. Combine the cornstarch and water in small cup; blend until smooth. Add to wok. Return shrimp to wok with ginger and stir until sauce thickens and mixture is heated through. Serve immediately over chow mein noodles or rice.
Bon Appetit LIGHT AND EASY SPECIAL
Yield: 4 servings