Butterfly Shrimp Snow Peas

• 1/4 lb Fresh or frozen medium- Sized shrimp
• 2 Green onions
• 3 tbsp Peanut oil
• 1/3 lb Fresh snow peas
• 1/2 c Chicken stock
• 8 lg Fresh or canned water Chestnuts
• 2 tsp light soy Sauce
• 1 tsp Dry sherry
• 1/2 c Unpeeled straw mushrooms
• 1/2 tsp Salt
• 2 tsp Fresh ginger, slivered
• 1 pinch Sugar
• 1 lg Clove Garlic, minced
• Cornstarch paste

1. Soak snow peas in cold water for 2 hours to make crisp.
2. Soak shrimp in salted cold water for 1 hour.
3. Drain straw mushrooms.
4. Break off ends of snow peas.
5. Peel & rinse water chestnuts.
6. Shell shrimp, keeping tail intact.
7. Deeply slit shrimp around upper curve (don’t cut through), deveining, & spreading shrimp almost flat.
8. Cut green onion on the bias in 2″ lengths.
9. Slice water chestnuts thinly crosswise.
10. In small bowl, mix stock, soy Sauce, sherry, salt & Sugar.
11. Stir-frying: Swirl peanut oil into very Hot wok.
12. When oil begins to smoke, add shrimp & stir-fry until they curl (about 20 seconds).
13. Remove shrimp to serving platter.
14. Stir-fry mushrooms for 30 seconds;
15. add Garlic & ginger; stir-fry another 30 seconds.
16. Add snowpeas & water chestnuts; stir-fry briskly for 1 minute.
17. Add stock mixture; bring to boil; keep tossing until snow peas are bright green.
18. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly.
19. Return ingredients, including shrimp. Stir briefly.

Serve immediately. Note: snow peas should be slightly under cooked when served.