Cantonese Shrimp and Snow Peas
pounds frozen peeled, raw shrimp
1 1/2 teaspoons chicken stock base
1 cup boiling water
1/4 cup thinly sliced scallion
1 clove garlic, crushed
1 teaspoon vegetable oil
1/2 teaspoon salt
1 teaspoon ground ginger, or less
Dash of pepper
1 (6 ounce) package frozen Chinese pea pods, thawed
1 1/2 tablespoons cornstarch
1 tablespoon soy sauce
Thaw shrimp. Dissolve chicken stock base in boiling water.
In a skillet cook onion, garlic and shrimp in oil for 3
minutes, stirring frequently.
If necessary, add a little of the chicken broth to prevent
Stir in salt, ginger, pepper, pea pods and chicken broth.
Cover and simmer 5 to 7 minutes longer or until peas are tender but still
Dissolve cornstarch in a little water. Add cornstarch mixture to shrimp and cook
until thick and clear, stirring constantly. Season with soy sauce.