Peanuts add a delightful crunchy texture to this dish.  Be sure to use unsalted peanuts, or reduce the salt if peanuts are salted.

 

1   pound large or medium shrimp, shelled and deveined

1   teaspoon grated, peeled gingerroot

1   teaspoon dry sherry

1   teaspoon cornstarch

½  teaspoon salt, or to taste

3   tablespoons canola or vegetable oil

¼  pound snow peas, ends snapped off and strings removed

2   tablespoons ketchup

½  cup sliced water chestnuts, drained

¼  cup dry roasted, unsalted peanuts (optional)

 

Rinse the shrimp in cold water, drain and place in a bowl.  Stir in the gingerroot, sherry, cornstarch, and ¼ teaspoon salt and mix well.

 

Heat 1 tablespoon of oil in a wok or stir fry pan over medium heat until hot, but not smoking.  Add the snow peas and stir fry until they just turn a darker green, abour 30 seconds.  Remove to a flat plate and spread them out to avoid overcooking.  Set aside.

 

Pour remaining 2 tablespoons of oil into the same pan and heat over high heat.  Stir up the shrimp mixture again and pour into pan.  Stir constantly for 1 to 2 minutes, or until the shrimp just turn pink and opaque.  Stir in the ketchup, water chestnuts and remaining 1/4 teaspoon salt and continue stirring for 30 seconds.  Return the snow peas to the pan and add the peanuts, if using.  Mix together for 30 seconds to 1 minute.  Remove from heat, taste and add more salt if desired.

 

Transfer to serving platter and serve immediately.

 

Serves 3 to 4, or 5 to 6 as part of a multi-course meal.