Ingredients
Marinade
1 T cornstarch
2 tsp soy sauce
2 tsp Asian sesame oil
1 T minced fresh ginger
2 lbs shrimp
Sauce
1/4 C dry sherry or rice wine
2 T soy sauce
2 tsp sugar
2 scallions, white and green parts only, thinly slices
1/4 C water
3 T peanut oil
1/2 lb snow peas, cleaned
2 T minced fresh giner
Dash of chile oil
Steamed white rice
Preparation
In a medium bowl, combine the marinade ingredients together and stir to blend. Add the shrimp and stir to coat evenly with the marinade. Refrigerate for 10 minutes.
In a small bowl, combine all the sauce ingredients and stir to blend. Set aside.
In a wok or a large skillet, heat the peanut oil over high heat. Add the shrimp, snow peas, and 1 T of the minced ginger. Toss rapidly every 15-20 seconds, pushing the shrimp up onto the sides of the pan for maximum contact, for 1 to 2 minutes, or until the shrimp are evenly pink.
Add the sauce, the remaining 1 tablespoon ginger, and chile oil and cook another minute or until the sauce is slightly thickened. Serve immediately over steamed white rice.
