Butterfly Shrimp With Snowpeas

1/4 lb Fresh or frozen medium-

Sized shrimp 1/3 lb Fresh snowpeas

8 lg Fresh or canned water

Chestnuts 1/2 c Unpeeled straw mushrooms

2 ts Fresh ginger, slivered

1 lg Clove garlic, minced

2 Green onions

3 tb Peanut oil

1/2 c stock

2 ts Thin soy sauce

1 ts Dry sherry

1/2 ts Salt

1 pn Sugar

Cornstarch paste Preparation: Soak snowpeas in cold water for 2 hours to make crisp. Soak shrimp in salted cold water for 1 hour. Drain straw mushrooms. Break off ends of snowpeas. Peel & rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, & spreading shrimp almost flat. Cut freen onion on the bias in 2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix

stock, soy sauce, sherry, salt & sugar. Stir-frying: Swirl peanut oil into very hot wok. When oil begins to smoke, add shrimp & stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add garlic & ginger; stir-fry another 30 seconds. Add snowpeas & water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until snowpeas are bright green. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly. Return ingredients, including shrimp. Stir briefly. Serve immediately. HINT: snowpeas should be slightly undercooked when served.