2 teaspoons corn starch (or potato starch)
1 Tbsp shaoxing Chinese cooking wine or dry sherry
1/2 teaspoon salt
1 pound shrimp, peeled and deveined
2 Tbsp peanut oil (or other vegetable oil)
1 Tbsp minced ginger
3 garlic cloves, sliced thinly
1/2 pound snow peas, strings removed
2 teaspoons soy sauce
1/4 cup chicken stock
4 green onions, white and light green parts, sliced diagonally
2 teaspoons dark roasted sesame oil
1 Mix all the ingredients for the marinade in a large bowl, then add the shrimp. Toss to coat.
Let sit for 15 to 20 minutes while you prep the peas, ginger, and garlic.
2 Heat a wok or large sauté pan over high heat for 1 minute. Add the peanut oil and let it get hot,
about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds.
3 Add the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula).
Add the snow peas, soy sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes.
Add the green onions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to
combine once more and serve with steamed rice.