Chinese Take-Out Shrimp with Garlic There is a great garlic flavor to this with an underlying heat that is fabulous served over rice!
Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.Advertisement
Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.
Per Serving: 226 calories; protein 21.4g; carbohydrates 16.1g; fat 8.3g; cholesterol 172.6mg; sodium 1089.7mg. If you really like it spicy, add up to 1 teaspoon additional crushed red pepper flakes.