Rating: 4.5 stars
44 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 3

There is a great garlic flavor to this with an underlying heat that is fabulous served over rice!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.

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  • Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

Cook's Note:

If you really like it spicy, add up to 1 teaspoon additional crushed red pepper flakes.

Nutrition Facts

226 calories; protein 21.4g; carbohydrates 16.1g; fat 8.3g; cholesterol 172.6mg; sodium 1089.7mg. Full Nutrition
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