Shrimp with Snow Peas

Restaurant Food without leaving home! :) Serves 4-6

1 pound cleaned raw shrimp
1 teaspoon sugar
2 teaspoon soy sauce
1 rounded Tablespoon cornstarch dissolved in 2 Tablespoons water
cooking oil
salt
1 cup chicken broth
1 cup sliced water chestnuts
3 cups snow peas
1 onion, thinly sliced
2-4 stalks celery sliced 1/4 inch thick
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This meal cooks in under 10 minutes. Prepare your veggies, by slicing and dicing ahead of heating the skillet. I cut up all my veggies, then I start my rice and then I clean my shrimp. If you know that you will be short on time one night, do all your chopping and shrimp cleaning the night before and you can throw this meal together in a snap!

Mix the cornstarch, water, soy sauce and sugar in the little bowl. P.S. If you use canned chicken broth, you may need extra salt. Save salting till the end. I used a bouillon cube this time and added no extra salt at all. 

Heat skillet, with oil, when rice is 10 minutes from being finished. When skillet is hot, add shrimp, all at once. Cook quickly, stirring till almost cooked. Next, add all the veggies and the broth. Stir together and cover. Cook 2-5 minutes depending on how well done you want your snow peas. Check them every minute or so till they are how you like them. When snow peas are the correct done-ness, add your cornstarch mixture (stir before you pour). Allow to cook, stirring, 30 seconds or so, till thickened. Serve immediately.

Most Chinese food cooks very quickly. 

Have everything at your fingertips before you start.

I sliced my onions almost into threads. One thing to keep in mind when cooking Asian food is presentation. You want the dish to look appetizing as well as smell and taste fantastic. Cutting your veggies into different textures will add to the presentation and keep your stir fry meals from looking like coleslaw. LOL!

Mix soy and cornstarch and sugar.

Feel for the pan to be nice and hot before adding your shrimp.

Add shrimp all at once. Stir fry for about a minute, until just about done. Don't overcook shrimp, they become tough. Remember they will continue to cook with vegetables.

After shrimp are about done, add all your cut veggies. Stir them up a bit.

Then add the broth.

Cover and cook for 2-5 minutes, until the snow peas are as tender as you like.

Make a little well in the middle.

Add your cornstarch mixture, after stirring it up.

Cook stirring for 30 seconds or so until it becomes bubbly and thickened. Serve right away over hot rice.

I wish you could taste this!