Recipe information
Yield
4 appetizer servings
Ingredients
1 egg white
1 tablespoon cornstarch
1 tablespoon dry white wine
1 pound uncooked medium shrimp, peeled, deveined, butterflied
1 tablespoon catsup
1 tablespoon soy sauce
2 teaspoons sugar
1/4 cup vegetable oil
1 onion, chopped
3 large garlic cloves, minced
2 teaspoons minced peeled fresh ginger
24 snow peas, strings removed
2 teaspoons cornstarch dissolved in 2 tablespoons water
Preparation
Step 1
Combine egg white, 1 tablespoon cornstarch and wine in medium bowl. Add shrimp and stir to coat. Let stand 30 minutes. Combine catsup, soy sauce and sugar in small bowl. Set aside.
Step 2
Heat oil in wok or heavy large skillet over high heat. Add onion, garlic and ginger and stir-fry until onion and garlic begin to brown, about 3 minutes. Stir shrimp; add and stir-fry until shrimp are just opaque, about 2 minutes. Add dissolved cornstarch and stir until sauce thickens.
