Coral and Jade
- Yield 4 servings
- Prep 5 mins
- Cook 5 mins
A light tomato sauce accentuates the pink color of the sweet shrimp, and snow peas provide a verdant snap of color in this lightly sauced dish.
"My mother coined this name for a popular shrimp dish we served at our restaurant. This shrimp is stir-fried in a light tomato sauce, which accentuates the pink color of the cooked shrimp and makes it resemble coral. Snow peas take on the green color of imperial jade, so prized by the Chinese," Helen Chen says.
- 1 teaspoon grated peeled fresh ginger
- 2 teaspoons Chinese rice wine or dry sherry
- 2 teaspoons cornstarch
- 1/2 teaspoon salt, divided
- 1 pound large or medium shrimp, peeled and deveined
- 2 tablespoons canola oil
- 1/4 pound snow peas, ends snapped off and strings removed, cut into halves on the diagonal
- 2 tablespoons ketchup
- 1 -- (8-ounce) can sliced water chestnuts, drained
- Whisk together ginger, wine, cornstarch and 1/4 teaspoon salt in a medium bowl. Add shrimp and mix well.
- Heat 1 teaspoon oil in a wok or stir-fry pan over medium heat until hot but not smoking. (Test by dipping the end of a snow pea into oil; it should sizzle.) Add snow peas and stir just until they turn a darker green, about 30 seconds. Remove snow peas and spread out on a plate.
- Stir shrimp mixture. Add remaining oil to pan and heat over high heat, then add shrimp mixture to pan. Cook, stirring constantly, until shrimp turn opaque and pink, 1 to 2 minutes. Stir in ketchup, water chestnuts and remaining salt. Stir-fry about 30 seconds. Return snow peas to pan and mix together 30 seconds. Remove from heat and transfer to a serving dish.
Reprinted with permission from Helen Chen's Easy Chinese Stir-Fries (Wiley, 2009).