How to make it

  • Rinse the shrimp in warm water and pat dry.
  • Rinse the spring onions, drain and chop. Put garlic through garlic press. .
  • Combine the chicken stock, white wine, soy sauce, and sugar and set aside.
  • In a small bowl, dissolve the cornstarch into 1/2 cup water.
  • Whisk the egg whites into 1/4 cup water and set aside.
  • Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat. Stir fry the garlic and spring onions for about 30 seconds to a minute, taking care not to burn the garlic.
  • Add the shrimp and stir fry for 2 minutes.
  • Add the chicken broth mixture, bring to a boil and boil about 1 minute.
  • Add the mushrooms and snow peas and simmer about 5 minutes.
  • Re-stir the cornstarch and water mixture and stir it into broth.
  • Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (recommend stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to overstir the egg whites.
  • The dish is ready when the sauce begins to boil and thicken.
  • Cooks Notes: Leftovers can be microwaved the next day. When it marinates overnight it tastes twice as good!

Reviews & Comments 1

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    " It was excellent "
    browneyes9050 ate it and said...
    It tasted like it was truly Chinese. I love this dish when they fix it, now I have a recipe that tastes hit the nail right on the head...Way To Go!!! This simply is a must have recipe.
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  • linebb956 12 years ago
    Wow... you and I think alike! I love it! This one is difrent than mine, so I have to give it a try... It's easier too! Keep posting...
    Was this review helpful? Yes Flag

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