Ingredients

• 1/2 teaspoon salt
• 1 tablespoon rice wine or 1 tablespoon sherry wine
• 1 egg white
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 lb shrimp, peeled and deveined
• 1/2 lb fresh snow pea
• 3 scallions, cut into 1/4 ",lengths
• 1/2 tablespoon minced fresh ginger
• 3 tablespoons ketchup
• peanut oil

Instructions

1. Peel and devein shrimps if necessary; rinse and drain.

2. Combine ingredients for marinade; add shrimp, allowing to sit at least 15-20 minutes.

3. Prepare seasoning sauce in a small bowl and set aside.

4. Trim ends off snow peas; parboil and set aside.

5. Heat 1 tbsp oil in wok; stir-fry the snow peas for a few moments, until crisp-tender.

6. Season with salt, and place in the center of serving platter.

7. 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.

8. 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.

9. Pour in seasoning sauce, stirring thoroughly.

10. Remove half of shrimp and place them to one side of the platter.

11. Add the 3 tbsp ketchup to the shrimp remaining in wok and stir briskly.

12. Remove those shrimp, placing them on the other side of the platter.

13. (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.