Title: Butterfly Shrimp with Snowpeas
Categories: Chinese Seafood
Yield: 4 Servings

1/4	lb	Fresh or frozen medium-
		Sized shrimp
1/3	lb	Fresh snowpeas
8	lg	Fresh or canned water
		Chestnuts
1/2	c	Unpeeled straw mushrooms
2	ts	Fresh ginger, slivered
1	lg	Clove garlic, minced
2		Green onions
3	tb	Peanut oil
1/2	c	Chicken stock
2	ts	Thin soy sauce
1	ts	Dry sherry
1/2	ts	Salt
1	pn	Sugar
		Cornstarch paste

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.

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