Garlic and Ginger Shrimp Stir-Fry with Snow Peas

Ingredients

• 1 tablespoon plus 1/4 teaspoon salt
• 1 lb. large shrimp, peeled and deveined
• 2/3 cup chicken broth
• 4 teaspoons dry sherry
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1-1/2 teaspoons sugar
• 1/4 teaspoon ground white pepper
• 2 tablespoons vegetable oil
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons minced garlic
• 1-1/2 tablespoons minced ginger
• 6 ounces snow peas, strings removed, rinsed and dried

Preparation

1. In a large bowl, dissolve 1 tablespoon of salt in 2 cups of cold water. Add the shrimp and soak for 5 minutes. Rinse the shrimp and pat dry on paper towels.
2. Mix together in a bowl the chicken broth, sherry, soy sauce, cornstarch, sugar and pepper.
3. Heat the wok over high heat. When the wok is hot, add 1 tablespoon of oil and swirl it around a bit to heat it. Add the shrimp and stir-fry until just pink, about 2-3 minutes. The shrimp should not be cooked through at this point as it will cook for another couple of minutes with the other ingredients.
4. Add the remaining 1 tablespoon of oil, the crushed red pepper, garlic and ginger, and stir-fry for a few seconds. Add the remaining 1/4 teaspoon of salt and the snow peas, and stir-fry for another minute.
5. Give the cornstarch mixture a stir, pour it into the wok, and bring to a boil. Stir-fry until the sauce has thickened and the shrimp is just cooked through, about 30 seconds or so. Serve immediately