Lemon Shrimp w/Peas & Chestnuts
Lemon Shrimp w/Peas & Chestnuts
Ingredients
1/4 cup Torani Lemon syrup
1 Tbsp. soy sauce + 1 Tbsp. dry sherry + 1 tsp. cornstarch
Few drops hot chili oil + 2 Tbsp. peanut oil
1 Tbsp. finely minced ginger root
1 lb. large shrimp, peeled and de-veined
1/2 lb. snow peas, blanched
1/4 pound fresh water chestnuts, blanched, peeled and sliced
Instructions
In a bowl, whisk the first 5 ingredients and set aside. In a wok, heat the peanut oil to nearly smoking. Add the ginger root and shrimp and stir-fry for a few minutes until shrimp are just pink. Add the peas the water chestnuts and stir-fry to heat through. Pour cornstarch mixture in and stir to coat. Serve at once.
