Rating: 4.5 stars 4.5
140 Ratings
  • 5 star values: 91
  • 4 star values: 41
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.



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


Instructions Checklist
  • In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.

  • In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.

  • Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.

  • Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

Nutrition Facts

204 calories; protein 24.7g; carbohydrates 7g; fat 7.8g; cholesterol 172.5mg; sodium 2172.1mg. Full Nutrition