Recipe

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• 1 lb fresh shrimp (medium to large) or 1 lb frozen shrimp, cleaned, peeled and halved lengthwise (medium to large)
• 1 pinch salt
• 1 pinch crushed red pepper flakes
• 2 tbsp shaoxing wine or 2 tbsp dry sherry
• oil , for stir-frying
• 1 tbsp minced gingerroot
• 1/2 lb snow peas, stems and strings removed
• 1/2 cup sliced water chestnuts
• 1 tbsp soy sauce
• 1/2 tsp cornstarch , dissolved in
• 1/4 cup water or 1/2 tsp stock
• steamed rice

• 1 Toss shrimp with salt, add wine or sherry and marinate for at least 20 minutes or up to 3 hours.
• 2 Drain shrimp; reserve marinade.
• 3 Heat large skillet or wok over high heat; add oil.
• 4 Add ginger & crushed red pepper, stir-fry until fragrant, and add shrimp.
• 5 Stir-fry until shrimp are mostly opaque (2 to 4 minutes, depending on size).
• 6 Add snow peas and water chestnuts; stir-fry until just heated through.
• 7 Add reserved marinade, soy sauce and cornstarch mixture.
• 8 Bring to a boil and cook until liquid thickens.
• 9 Serve immediately, accompanied by steamed rice.