large raw shrimp, fresh of frozen, shelled
chicken stock or water
Rinse and drain the snow peas and cut
the scallions into 1-inch pieces.
Grate the fresh ginger with a
mini-food processor or grater, and mince the garlic.
In a small cup, mix the cornstarch
with 2 tablespoons of water and set aside.
In a large nonstick skillet, heat the
oil over high heat.
Add the garlic and ginger, stir-fry
for about 30 seconds, add the scallions, and cook for 1 minute.
Add shrimp and stir-fry for 1 minute.
Add snow peas, stock or water, and soy
Cook for 1-2 minutes until the peas
are bright green and the shrimp is opaque.
Stir in the cornstarch mixture, toss
well, and serve immediately.
Shrimp makes stir-frying even faster than
it already is, especially when you buy it already shelled and deveined.
When combined with a quick-cooking, tender green vegetable such as snow
peas (or fresh spinach leaves), you can have a beautiful meal ready in
about 10 minutes.
Stir Frying is one of the fastest ways in
and out of the kitchen - if you buy ready-cleaned raw shrimp (fresh is
best, but frozen will do), you can have this dish on the table before a
Chinese restaurant would have time to deliver.