Coral and Jade

INGREDIENTS:

• 1 Pound Fresh Shrimp, peeled and deveined

• 1 Teaspoon Fresh Ginger Root, grated

• 1 Teaspoon Dry Sherry Cooking Wine

• 1 Teaspoon Cornstarch

• 1/4 Teaspoon Salt

• 3 Tablespoons Canola Oil

• 1/4 Pound Sugar Snap Peas, cleaned and destrung

• 1 1/2  Tablespoons Ketchup

• 1 Cup Water Chestnuts, drained and washed

DIRECTIONS:

1. Combine Shrimp, Dry Sherry, Cornstarch and 1/4 Teaspoon Salt in a bow and set aside

2. Add 1 Tablespoon Canola Oil to cold Stainless Steel Wok and heat to Medium High

3. Cook Sugar Snap Peas for 30 seconds and remove to a plate

4. Add 2 Tablespoons Canola Oil and add Ginger Root

5. Turn heat to high

6. Add Shrimp and stir fry 3 minutes or until pink

7. Add Ketchup and Water Chestnuts

8. Stir until mixed

9. Add Sugar Snap Peas and heat through

YIELD:

• Four (4) Servings

NOTES:

• Serve over Steamed Rice or Chow Mein Noodles

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