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BUTTERFLY SHRIMP WITH SNOWPEAS



1/4 lb Fresh or frozen medium- Sized shrimp
2 Green onions
3 tbsp Peanut oil
1/3 lb Fresh snowpeas
1/2 c Chicken stock
8 lg Fresh or canned water Chestnuts
2 tsp light soy Sauce
1 tsp Dry sherry
1/2 c Unpeeled straw mushrooms
1/2 tsp Salt
2 tsp Fresh ginger, slivered
1 pinch Sugar
1 lg Clove Garlic, minced
Cornstarch paste


Soak snowpeas in cold water for 2 hours to make crisp. Soak shrimp in salted cold water for 1 hour. Drain straw mushrooms. Break off ends of snowpeas. Peel & rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, & spreading shrimp almost flat.
Cut green onion on the bias in 2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix stock, soy Sauce, sherry, salt & Sugar. Stir-frying: Swirl peanut oil into very Hot wok. When oil begins to smoke, add shrimp & stir-fry until they curl (about 20 seconds).
Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add Garlic & ginger; stir-fry another 30 seconds. Add snowpeas & water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until snowpeas are bright green.
Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly. Return ingredients, including shrimp. Stir briefly. Serve immediately. Note: snowpeas should be slightly undercooked when served.













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