Description
There is a great garlic flavor to this with an underlying heat that is fabulous served over rice!
Ingredients
- 2 tablespoons canola oil
- 10 cloves garlic, chopped
- 1 teaspoon minced fresh ginger root
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup snow peas
- 1 cup small white button mushrooms
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound peeled and deveined jumbo shrimp
- ½ cup chicken broth
- 1 tablespoon rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant
- about 30 seconds. Add the water chestnuts
- snow peas
- mushrooms
- red pepper flakes
- salt
- pepper
- and shrimp to the pan. Cook
- stirring
- until shrimp turns pink
- 2 to 3 minutes.
- Combine the chicken broth
- rice vinegar
- fish sauce
- and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened
- about 2 minutes.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4