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March 1998 Issue
The Chinese Connection
by Philip R. Gantt
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Chinese Peas with Shrimp This is a colorful and flavorful stir fry dish to serve as an accompaniment to any Chinese style meal. It is especially popular among those who like seafood. It is easy to prepare and fast to make.
  • 1/2 lb. raw shrimp
  • 1/2 lb. Chinese peas
  • 2 cloves chopped garlic
  • 1 can water chestnuts, sliced
  • 1 can chicken broth
  • 1 T. corn starch
  • 3 T. sherry (I prefer Cream Sherry)
  • 3 T. sesame oil
  • Salt and pepper to taste
Shell and remove the veins from the shrimp. Also remove any stems from the Chinese peas and wash. In a wok or skillet, heat the sesame oil and garlic for about 1 minute. Put the shrimp into the hot oil and add salt and pepper to taste. Stir fry for approximately three minutes over high heat. Add the sherry and stir until the shrimp are all translucent. Add the water chestnuts and Chinese peas while continuing to stir. Dissolve the cornstarch into the chicken broth and add to the wok. Stir constantly until the broth thickens and serve immediately. You may also garnish this dish with a little Chinese parsley (Cilantro) or some slivered green onions if desired.
  • Serves: 4
  • Preparation Time: 10 minutes

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