1/4 lb fresh or frozen medium-
1 sized shrimp
1/3 lb fresh snowpeas
8 large fresh or canned water
1 chestnuts
1/2 cup unpeeled straw mushrooms
2 tsp fresh ginger, slivered
1 large clove garlic, minced
2 green onions
3 tbsp peanut oil
1/2 cup chicken stock
2 tsp thin soy sauce
1 tsp dry sherry
1/2 tsp salt
1 pinch sugar
1 cornstarch paste
A Recipe for
Butterfly Shrimp With Snowpeas
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
Herb Tip |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
This Recipe for Butterfly Shrimp With Snowpeas is one of thousands in the Recipes-to-go Ethnic Cookbook.
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
If you enjoy this Butterfly Shrimp With Snowpeas Recipe - you should enjoy the recipe collections you can find on the websites below:
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This is a recipe for Butterfly Shrimp With Snowpeas from the recipe cookbook of Recipes-to-go (Ethnic)
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
Preparation: 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. 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. In small bowl, mix stock, soy sauce, sherry, salt & sugar.
Stir-frying: 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. Stir-fry mushrooms for 30 seconds;
add garlic & ginger; stir-fry another 30 seconds. Add snowpeas &
water chestnuts; stir-fry briskly for 1 minute. Add stock mixture;
bring to boil; keep tossing until snowpeas are bright green. Push
ingredients out of liquid, dribble in cornstarch paste to thicken
slightly. Return ingredients, including shrimp. Stir briefly. Serve
immediately. HINT: snowpeas should be slightly undercooked when
served.
Serves: 4
Butterfly Shrimp With Snowpeas Recipe brought to you by Recipes To-Go