Chinese salad recipe

How to Prepare / Make / Cook - ?Chinese salad recipe

Peas go nicely with shrimp, complimenting but not overpowering them, and their bright green color is pretty against the pink of cooked shrimp.

1 pound medium shrimp, shelled
¼ teaspoon grated peeled gingerroot
1 teaspoon dry sherry
1 teaspoon cornstarch
1 teaspoon salt
1 cup green peas, fresh or frozen and thawed
1 scallion, green and white parts, cut into 2 inch pieces
3 tablespoon canola, corn, or peanut oil

1. Cut a slit along the back of the shrimp and pull out and discard the intestinal vein. Rinse the shrimp in cold water, drain, and place in a bowl. Add the gingerroot, sherry, cornstarch, and salt stir to coat the shrimp. Set aside.

2. If using fresh peas, drop them into boiling water and boil for 1 minute. Drain immediately and run under cold water to stop the cooking. Set aside.

3. Heat the oil in a wok over medium-high heat. When the oil is hot, add the scallion pieces; they should sizzle. Stir a few times. Add the peas and stir for 1 minute. Stir up the shrimp mixture again and our it all into the pan. Stir for another minute, or until the shrimp turn opaque and pink. Transfer the shrimp and peas to a platter. Discard the scallions if desired. Serve immediately.