DailyRecipe: Wok cookin' *** A WORD FROM THE KITCHEN ***
Break out the Wok cause I thought I would do a little
Chinese stir-fry recipe for you today. This is a very
colorful dish. Keep in mind that splitting the shrimp
lengthwise is what will cause them to curl into spirals
when cooked. RECIPE: SHRIMP WITH SNOW PEAS & WATER CHESTNUTS
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INGREDIENTS:
12 pound shrimp, peeled and split lengthwise
Pinch salt
2 tablespoons dry sherry wine
Oil, for stir-frying
1 tablespoon minced fresh ginger
1/2 pound snow peas, stems and strings removed
1/2 cup sliced water chestnuts (preferably fresh)
1 tablespoon soy sauce
1/2 teaspoon cornstarch, dissolved in 1/4 cup water or stock
DIRECTIONS:
Toss shrimp with salt; add wine; marinate for 20 minutes to
several hours. Drain shrimp and reserve marinade. Heat wok
over high heat; add oil. Add ginger, stir-fry until fragrant,
and add shrimp. Stir-fry until shrimp are mostly opaque (2 to
4 minutes, depending on size). Add snow peas and water
chestnuts; stir-fry until just heated through. Add reserved
marinade, soy sauce, and cornstarch mixture. Bring to a boil
and cook until sauce thickens. Serve immediately with rice.
Yield: Serves 4 to 6 with other dishes.
Categories: Stir Fry, Seafood
http://www.thedailyrecipe.com FRESH WATER CHESTNUTS?
If firm, fresh water chestnuts will keep up to 2 weeks
refrigerated in a plastic bag. Canned water chestnuts,
once opened, should be transferred to an air-tight non-metal
container and covered with fresh water; they will keep for
2 to 3 weeks if the water is changed every few days.
Preparation: Fresh water chestnuts may be muddy. Rinse well
just before using; peel. Unless using immediately, cover
peeled water chestnuts with cold water to prevent
discoloration. Canned water chestnuts can be blanched for 15
seconds in boiling water, then shocked in cold water, to rid
Them of their canned taste. | | | |
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