Ingredients for Chinese Take-Out Shrimp with Garlic recipe
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
1 cup small white button
combine. Combine the cornstarch and water and stir into the wok.
mushrooms
1 teaspoon crushed red pepper
flakes
1/2 teaspoon salt
1 teaspoon ground black pepper
1 pound peeled and deveined
jumbo shrimp
1/2 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons fish sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon water

Directions
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.

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

Stir until sauce has thickened, about 2 minutes.

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