Cantonese Shrimp - America's Best Copycat Recipes

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Cantonese Shrimp

PF Chang's Copycat Recipe

1 pound medium shrimp (71-90 count)
2 cloves garlic, pressed
1 teaspoon sesame oil
1/2 tablespoon fresh grated ginger
dash of white pepper
1 pound snow peas
1 tablespoons sake
1 teaspoon oyster sauce
1 cup chicken stock
1 tablespoon cornstarch dissolved in 1/8 cup water

In a wok over medium high heat, cook the garlic and shrimp in the oil for 3 minutes or until they just turn pink, stirring constantly. Stir in the ginger, pepper, peas, sake, oyster sauce, and chicken broth. Cover and cook 5 minutes longer or until peas are tender but still slightly crisp. Add the cornstarch slurry to the wok and stir until thick and clear, about another minute. Serves 2.
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