- 1 lb baby shrimp 100/300 count
- 4 tsp corn starch
- 4 tsp water
- 4 tbsp Canola oil
- l4 cups snow peas, trimmed
- 1 cup sliced water chestnuts
- 6 cloves garlic, chopped
- 2 tbsp brown sugar
- 4 tbsp soy sauce
- 4 tbsp orange juice
salt and pepper
Thaw shrimp as per package instructions and drain. Pat dry with a paper towel to remove excess moisture.
Mix the corn starch and water until smooth and set aside.
Preheat frying pan over high heat and add oil.
Add shrimp and sauté for 1 minute, stirring until shrimp turn opaque. Add snow peas, water chestnuts and sauté for 2 minutes. Stir in the garlic, brown sugar, soy sauce and orange juice. Push the shrimp and vegetables to the outer rim of the pan and allow the juices to pool in the center. Reduce heat to medium and slowly add the corn starch mixture to the sauce, stirring well to incorporate. The sauce should thicken immediately. Season to taste with salt and pepper.
Stir well and serve immediately.
Serves 4
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