Shrimp and peas, if you please

It happened again. I went to Big Lots and caught a whiff of Lieu's Peking, and suddenly I was craving Chinese food. By the time I got home with my haul, I was craving SHRIMP. Chinese shrimp.

I surveyed the recipes in the Chinese cookbooks and couldn't find the taste I was craving -- so I made this recipe up.
I wanted shrimp with something sweet (peas) crunchy (water chesnuts) and spice (chili paste).

And that's what I got. Try it. It's easy and was so delicious. Jeffrey stole a bowl of it and scarfed it right down

Shrimp and Peas

Sauce:
2 t. cornstarch mixed in 1/4 cup water
2 T. sherry or white wine
2 T. Soy Sauce (gf, if you please)
1 T. worcestershire sauce (again, GF)
1/2 t. chili paste (optional. If you don't like spicy, leave it out)
1/4 to 1/2 cup water or broth

1/2 pound shrimp (peeled and deveined, fresh or frozen).
1/2 c. frozen peas (still frozen)
1 T. ginger minced
1 T. garlic, minced
1/2 small onion, minced
1 cup sliced mushrooms (fresh, or canned)
1 can water chesnuts, drained and rinsed
1 T. canola oil.

In a hot wok, saute shrimp and peas (I used frozen medium white shrimp I bought at WalMart. It comes in a one-pound bag.)
Add garlic and ginger and saute until fragrant. Add onions. Add mushrooms and water chesnuts. Saute the entire mix until the aromatics are soft and shrimp is pink. This should take about seven or eight minutes.

Stir sauce thoroughly. Add to pan. Stir til heated and remove from heat. Sauce should be thick and glossy.

Serve over rice, rice noodles, or all alone. Yum. Here's my portion!


Serves at least two hungry people. Easy to double -- just double everything except the water chesnuts.

Much love, and then some!

Ging