- 4
Ingredients
- Kung Pao Shrimp
- Coconut Shrimp
- Ham and Shrimp Gravy
- Grilled Shrimp BLT
- Sausage & Shrimp Jambalaya
- Spicy Coconut Shrimp Bisque
- Szechwan Shrimp
- Simple Garlic Shrimp
- Marinated Grilled Shrimp
- Types of Salt
- Types of Cooking Oil
- Sugar and Sweeteners
- Garlic: Fresh Vs. Powdered
- Freshly Ground vs. Pre-Ground Pepper
- 1 tablespoon salt
- 2 cups cold water
- 1 pound shrimp, peeled and deveined
- 1/3 cup chicken broth
- 2 teaspoons rice wine
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons cornstarch
- 3/4 teaspoon sugar
- 1/8 teaspoon ground white pepper
- 1 tablespoon vegetable oil
- 2 tablespoons minced garlic
- 1 teaspoon minced fresh ginger root
- 2 teaspoons vegetable oil
- 6 ounces snow peas, strings removed
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
Preparation
Step 1
Directions
In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
Kitchen-Friendly View
PREP
20 mins
COOK
10 mins
READY IN
30 mins