Butterfly Shrimp with Snow Peas

1 lb large shrimp, peeled and deveined
1/3 lb snow peas
8 large water chestnuts
1/2 cup mushrooms
2 tsp fresh ginger, slivered
1 large clove of garlic, minced
2 green onions
3 tbs peanut oil
1/2 cup chicken stock
2 tsp soy sauce
1 tsp dry sherry
1/2 tsp salt
1 pinch sugar
cornstarch paste

Soak snow peas in cold water for 2 hours to make crisp. Soak Shrimp in salted cold water for 1 hour. Wash and drain mushrooms. Break off ends of snow peas. Peel and rinse water chestnuts. Butterfly the Shrimp until almost flat. Cut green onion in 2 inch lengths. Slice water chestnuts thinly crosswise.

In a small bowl, mix stock, soy sauce, sherry, salt, and sugar.

Swirl peanut oil into very hot wok. When the oil begins to smoke, add the Shrimp and stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter.

Stir-fry mushrooms for 30 seconds.

Add garlic and ginger and stir-fry another 30 seconds.

Add snow peas and water chestnuts. Stir-fry briskly for 1 minute.

Add stock mixture, bring to boil, and keep tossing until snow peas are bright green.

Push ingredients out of the liquid and dribble in cornstarch paste to thicken slightly.

Return all ingredients and stir briefly. Serve immediately.

4 servings