A classic Chinese stir fry.  This is a lower fat version than most, but still tasty.

Ingredients

1/2 lb medium shrimps
1/4 tsp salt
1/3 egg white
3/4 tbsp cornstarch

1.5 tbsp canola oil
1 tbsp fresh ginger, about an inch, finely diced
2 oz shitake mushrooms
1 cup snow peas
1/4 cup vegetable broth or the water from soaking mushrooms

1/4 cup water
1 tsp cornstarch
1/4 tsp salt

Preparation

Peel and devein the shrimp.  Add salt, rice wine, egg white and cornstarch in order.  Mice with chopsticks to disperse the cornstarch and cover the shrimp uniformly.

If you are using dried shitake mushrooms, boil some water in a kettle and pour over the dry mushrooms in a medium size bowl.  Set aside for 15 to 20 minutes to soften and hydrate the mushrooms.

In a large nonstick skillet or nonstick wok, at moderate heat using 1 tbsp of oil, stir fry the shrimp and ginger for 2 minutes.  Remove the shrimp and set aside.

Mix the cornstarch, salt and water in a small bowl and set aside.

Add the remaining 1/2 tbsp of oil and stir fry the mushrooms for 3 to 5 minutes until they soften and release oil.

Add the snow peas and 1/4 cup of broth or mushroom water.  Continue stir frying until the snow peas are bright green and begin to soften, 3 to 5 minutes.

Return the shrimp to the pan and add the cornstarch emulsion.  Continue stir frying about a minute to rewarm the shrimp and thicken the cornstarch.

Serve with rice.

Nutrition

4 servings