Ingredients
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon white wine vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon sesame oil
1 tablespoon vegetable oil
3 cloves garlic, peeled and minced
1 tablespoon chopped peeled gingerroot
1 pound medium shrimp, peeled and deveined
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 pound snow peas, ends trimmed
1 can (8-oz.) water chestnuts, rinsed and drained
2 tablespoons lemon juice
Combine chicken stock, soy sauce, vinegar, sugar, cornstarch and sesame oil in small bowl; mix well and set aside.
In large skillet or wok, heat oil over medium-high heat; add garlic and ginger and sauté until fragrant, about 2 minutes. Add shrimp and sauté until pink, about 3 more minutes. Season with salt and pepper to taste. Add snow peas and water chestnuts; sauté 3 minutes. Add stock mixture. Bring to a boil, reduce heat to a simmer, and cook until liquid has thickened and is no longer cloudy, about 3 more minutes. Sprinkle with lemon juice.
Preparation
This is a wonderful seafood medley of color, textures and flavors. Serve it alongside some steamed rice.
Estimated Times Preparation Time: 10 mins Cooking Time: 13 mins
Servings: 4
