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Butterfly Shrimp with Snowpeas


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


  1. 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.
  2. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, & spreading shrimp almost flat. Cut freen onion on the bias in 2" lengths. Slice water chestnuts thinly crosswise.
  3. In small bowl, mix stock, soy sauce, sherry, salt & sugar.
  4. 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.
  5. Stir-fry mushrooms for 30 seconds; add garlic & ginger; stir-fry another 30 seconds. Add snowpeas & water chestnuts; stir-fry briskly for 1 minute.
  6. Add stock mixture; bring to boil; keep tossing until snowpeas are bright green.
  7. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly. Return ingredients, including shrimp. Stir briefly. Serve immediately.
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