Ingredients:
1/2 teaspoon salt
1 tablespoon rice wine or 1 tablespoon sherry wine
1 egg whites
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon rice wine or 1 tablespoon sherry wine
1 teaspoon sesame oil
1 lb shrimp, peeled and deveined
1/2 lb fresh snow peas
3 scallions, cut into 1/4 “,lengths
1/2 tablespoon minced fresh ginger
3 tablespoons ketchup
peanut oil
Directions:
Peel and devein shrimps if necessary; rinse and drain.
Combine ingredients for marinade; add shrimp, allowing to sit at least 15-20 minutes.
Prepare seasoning sauce in a small bowl and set aside.
Trim ends off snow peas; parboil and set aside.
Heat 1 tbsp oil in wok; stir-fry the snow peas for a few moments, until crisp-tender.
Season with salt, and place in the center of serving platter.
Heat 8 tbsp oil in wok; add shrimp and stir-fry until shrimp change color and curl; remove shrimp with a strainer; drain shrimp and set aside.
Drain all oil from wok except 1 tbsp ;stir-fry chopped scallions and minced ginger for a few seconds until fragrance is released; then stir in shrimp.
Pour in seasoning sauce, stirring thoroughly.
Remove half of shrimp and place them to one side of the platter.
Add the 3 tbsp ketchup to the shrimp remaining in wok and stir briskly.
Remove those shrimp, placing them on the other side of the platter.
(optional: add 1 1/2 tsp. chile paste to the ketchup to go on one side for a spicy contrast) Serve hot with steamed rice.
Servings: 4-5
Time preparation: 20 min.
Time total: 30 min.