Stir-Fried Shrimp with Snow Peas and Mushrooms
- 2 tsp. cornstarch
- 1 tsp. dry sherry
- 2 tsp. water
- 4 tsp. peanut oil
- 1 lb. shrimp, peeled and deveined
- 1 Tbs. peeled and minced fresh ginger
- 1 small garlic clove, minced
- 16 snow peas, trimmed and strings removed
- 1/2 lb. fresh shiitake mushrooms, brushed
clean, stems removed and caps cut into
- 1/4 cup chicken broth
- 1/4 tsp. Asian sesame oil
- 1/4 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
In a small bowl, stir together the cornstarch, sherry and water. Set aside.
Preheat a wok or deep, heavy fry pan over high heat. Add 2 tsp. of the peanut oil and carefully tilt and rotate the pan to distribute the oil. When the oil is hot, add the shrimp and stir-fry until they are bright pink but not yet cooked through, about 3 minutes. Do not overcook them. Transfer to a plate.
Return the pan to high heat. Drizzle in the remaining 2 tsp. peanut oil, tilting the pan to coat the bottom and sides with the oil. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the snow peas and mushrooms and return the shrimp to the pan. Stir-fry until the snow peas are bright green, 30 to 60 seconds. Pour in the broth and cook until the shrimp are opaque throughout, 2 to 3 minutes more.
Briefly stir the cornstarch mixture to recombine, then pour it into the pan. Stir-fry until the sauce thickens and turns clear, about 2 minutes. Add the sesame oil, salt and pepper. Transfer to a warmed serving dish and serve immediately. Serves 4.