Shrimp & Pea Pod Stir Fry Recipe
Ingredients
| Soy sauce | 2 Tablespoon | |
| Ginger | 1 Tablespoon, finely chopped | |
| 1/4 cup dry sherry or water | ||
| 1/4 cup rice vinegar or white wine vinegar | ||
| Cornstarch | 1 1/2 Teaspoon | |
| Salad oil | 2 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), pressed | |
| 1 pound medium-size raw shrimp shelled and deveined | ||
| 4 ounces Chinese pea pods ends and strings removed | ||
| Hot cooked rice | 3 Cup (16 tbs) | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
Directions
In a small bowl, stir together soy sauce, ginger, sherry, vinegar, and cornstarch; set aside.
Heat 1 tablespoon of the oil in a wide nonstick frying pan or wok over high heat.
Add mushrooms and cook, stirring, until lightly browned (about 4 minutes).
Stir in garlic, then spoon mixture into a bowl; set aside.
Heat remaining 1 tablespoon oil in pan.
Then add shrimp and cook, stirring, until opaque in center; cut to test (about 3 minutes).
Return mushroom mixture to pan; add pea pods and soy sauce mixture.
Cook, stirring constantly, until pea pods turn bright green and sauce comes to a boil (1 to 2 minutes).
Spoon rice onto a warm deep platter; top with shrimp mixture and garnish with onions
Heat 1 tablespoon of the oil in a wide nonstick frying pan or wok over high heat.
Add mushrooms and cook, stirring, until lightly browned (about 4 minutes).
Stir in garlic, then spoon mixture into a bowl; set aside.
Heat remaining 1 tablespoon oil in pan.
Then add shrimp and cook, stirring, until opaque in center; cut to test (about 3 minutes).
Return mushroom mixture to pan; add pea pods and soy sauce mixture.
Cook, stirring constantly, until pea pods turn bright green and sauce comes to a boil (1 to 2 minutes).
Spoon rice onto a warm deep platter; top with shrimp mixture and garnish with onions
Chef
