Serves:

Ingredients:

1/4 lb Fresh or frozen medium-
1 pn Sugar
1/2 ts Salt
1 ts Dry sherry
2 ts Thin soy sauce
1/2 c Chicken stock
3 tb Peanut oil
2 Green onions
1 lg Clove garlic, minced
2 ts Fresh ginger, slivered
1/2 c Unpeeled straw mushrooms
Chestnuts
8 lg Fresh or canned water
1/3 lb Fresh snowpeas
Sized shrimp
Cornstarch paste

Method:

Preparation: 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.
HINT: snowpeas should be slightly undercooked when served.