Ingredients
1 lb. shrimp, peeled and deveined
2 T. cornstarch
1 egg white, lightly beaten
1 clove garlic, minced
1 green onion, thinly sliced
1/2 c. water chestnuts, sliced and drained
30 snow peas, ends and strings removed
1/4 c. chicken broth
1 T. dry sherry
1 T. soy sauce
1 T. water
1 T. oil
Toss shrimp, 1 T. cornstarch and egg white together in bowl. Set aside.
Combine chicken broth, sherry, soy sauce, water and 1 T. cornstarch. Set aside.
Heat oil in wok or large skillet; add garlic and green onion and stir-fry for 30 seconds. Add snow peas and water chestnuts; stir-fry for 1 minute; remove from wok and set aside.
Add shrimp to wok and stir-fry 1 minute until shrimp begin to turn pink. Return vegetables to wok; stir-fry 1 minute. Stir cornstarch mixture and add to wok. Stir until sauce thickens and shrimp is cooked through. Serve immediately.
