Stir-fried Shrimp with Snow Peas (Mangetout)

Total time: 20 minutes
   The bright green pea pods make this a showy dish, delicious served on fluffy, fragrant Basmati Rice.  I don't normally use all of the water chestnuts in the can - mon mari snacks on them.  Use as many as you like.

 Ingredients:

• 12oz (360gr) cleaned shrimp
• 8oz (240gr) snow peas (mangetout)
• 6 - 8oz (180 - 250gr) water chestnuts
• 4 - 5 green onions
• 2 cloves garlic
• 1 tbs minced fresh ginger   substitute 1/4 tsp ground ginger
• 1 tbs fresh, snipped chives
• 1 tbs sesame or walnut oil
• 1 tbs olive oil
• 1/2 cup (4oz, 120ml) chicken stock
• 2 tbs dry sherry
• 1 tbs cornstarch (Maizena, corn flour) dissolved in
• 1 tbs soy sauce plus 1 tbs water
• Basmati Rice:
• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 tsp butter
• 1/2 tsp sesame or walnut oil
• 1 cup (8oz, 240ml) chicken stock

 Instructions:

• To Prep:
• Peel and clean shrimp if needed. 
• Trim the green onions, slicing off the root and removing 1 layer.  Thinly slice, using some of the darker green. 
• Mince garlic and ginger (peel it first). 
• Snip chives.
• Trim snow peas, cutting the ends off. 
• Open and drain water chestnuts; slice the large ones. 
• Dissolve cornstarch in soy sauce and water. 
• To Cook:
• Basmati Rice:
• Heat butter and oil in a small saucepan over medium heat. 
• Add rice and sauté, stirring for 1 minute. 
• Add stock, cover and cook rice for length of time on package.  When done fluff with fork.
• Heat oils in large nonstick skillet over medium-high heat.  
• Add onions to skillet and stir-fry for 30 seconds. 
• Add garlic, ginger, shrimp, stir-fry 1 minute, until shrimp start to curl and turn opaque. 
• Add snow peas, water chestnuts, and stir-fry 1 - 2 minutes. 
• Add chicken stock and sherry, bring to a boil. 
• Add cornstarch mixture, stir until cleared and thickened. 
• Stir in chives.  
• Add more soy sauce if desired, according to taste. 
• To Serve: 
• Arrange Basmati on a large platter.
• Spoon Shrimp and Snow Peas on top and serve.