Stir-Fried Shrimp with Snow Peas and Mushrooms

By Mike_67

Ingredients

• 2 tsp. cornstarch
• 1 tsp. dry sherry
• 2 tsp. water
• 4 tsp. peanut oil
• 1 lb. shrimp, peeled and deveined
• 1 Tbs. peeled and minced fresh ginger
• 1 small garlic clove, minced
• 16 snow peas, trimmed and strings removed
• 1/2 lb. fresh shiitake mushrooms, brushed clean, stems removed and caps cut into 1-inch 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

Details

Servings 4

Preparation

Step 1

In a small bowl, stir together the cornstarch, sherry and water. Set aside.

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.

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. 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. Pour in the stock and cook until the shrimp are opaque throughout, 2 to 3 minutes more.

Briefly stir the cornstarch mixture to recombine, then pour it into the pan. Stir-fry until the sauce thickens and turns clear, about 2 minutes. Add the sesame oil, salt and pepper. Transfer to a warmed serving dish and serve immediately.