Ingredients
4
4 servings
- •1 tablespoon salt
- •2 cups cold water
- •1 pound shrimp, peeled and deveined
- •0.33333331346512 cup chicken broth
- •2 teaspoons rice wine
- •1.5 teaspoons soy sauce
- •1.5 teaspoons cornstarch
- •0.75 teaspoon sugar
- •0.125 teaspoon ground white pepper
- •1 tablespoon vegetable oil
- •2 tablespoons minced garlic
- •1 teaspoon minced fresh ginger root
- •2 teaspoons vegetable oil
- •6 ounces snow peas, strings removed
- •2 tablespoons chopped fresh chives
- •0.25 teaspoon salt
Instructions
- In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
- In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
- Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 204
- Carbohydrate: 7g
- Fat: 8g
- Fiber: 1g
- Protein: 25g
- Sugar: 2g
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