Shrimp stir-fried with snow peas and ginger

Makes 2 to 4 servings

Vicky

ingredients

1
In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved.
2
Add shrimp, and let stand five minutes.
3
Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
4
In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
5
Heat a wok over high heat.
6
To test heat flick a few drops of water into wok.
7
When water vaporizes within 2 seconds, wok is hot.
8
Swirl in 1 tablespoon oil around sides of wok.
9
Add shrimp, spreading them in a single layer, so they have contact with hot metal.
10
Stir-fry for 1 minute or just until pink, tossing them with a wok shovel or spatula.
11
Add remaining 2 teaspoons oil, garlic and ginger, and stir-fry 5 seconds.
12
Add snow peas and remaining 1/4 teaspoon salt, and stir-fry 1 minute more.
13
Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil.
14
Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more.
15
Stir in scallions, and serve immediately.