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 (dont 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.