Ingredients:
1 lb peeled jumbo shrimp
1/2 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons fish sauce
1 cup small white mushrooms
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons canola oil
10 cloves garlic, chopped
1 teaspoon minced fresh ginger root
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
Directions:
In a large skillet heat oil until hot then add while mixing garlic and ginger for one minute. Add mushrooms, Salt, the water chestnuts, snow peas, red pepper flakes, shrimp and pepper. mix while stirring until shrimp turns pink (that indicates that it is cooked) for about 3 to 4 minutes.
In a bowl, Mix rice vinegar, fish sauce, chicken broth, and dry sherry. Add to the shrimp mixture while stirring to mix and combine. Also, Mix the water with the cornstarch and stir into a wok. Stir until sauce has thickened, about 3 minutes.
