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Recipes : DailyRecipe: Wok cookin'
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From: MSN NicknameTipsyCad147  (Original Message)Sent: 8/31/2007 8:17 AM
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  

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*  

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. 
 
ezine@gophercentral.com


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