A quick and flavorful stir-fry featuring shrimp, snow peas, and water chestnuts in a savory garlic sauce.
Prepare the shrimp by peeling and deveining them.
Use fresh shrimp for the best flavor and texture.
In a bowl, mix the soy sauce, dry sherry, and minced garlic. Add the shrimp and let it marinate in the refrigerator for 20 minutes.
Marinating the shrimp enhances its flavor.
Heat a wok over high heat and add a little oil. Stir-fry the shrimp until they turn pink, then remove and set aside.
Cook the shrimp quickly to prevent overcooking.
Add the mushrooms and snow peas to the wok and stir-fry for 2 minutes.
Keep the vegetables crisp by cooking them over high heat.
Add the water chestnuts and scallions to the wok and stir-fry for another minute.
Stir-fry quickly to combine the flavors.
Mix the cornstarch with water to create a slurry. Add it to the wok along with the marinade and cook until the sauce thickens.
Stir the slurry well before adding to avoid lumps.
Return the shrimp to the wok and toss everything together until heated through.
Ensure everything is evenly coated with the sauce.
Serve the stir-fry over cooked rice and enjoy.
Garnish with sesame seeds or a drizzle of sesame oil for extra flavor.
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