SHRIMP WITH SNOW PEAS

1 tablespoon cornstarch
2 tablespoons soy sauce
2 teaspoons Asian sesame oil
2 tablespoons minced fresh ginger, divided use
2 pounds large shrimp, shelled and deveined
1/4 cup dry sherry or Shaoxing rice wine
2 tablespoons soy sauce
2 teaspoons sugar
2 scallions, white and light green parts only, thinly sliced
1/4 cup water
3 tablespoons peanut oil
1/2 pound snow peas, cleaned
1 tablespoon minced fresh ginger
Dash of chile oil
Steamed white rice (prepared according to instructions for 4-6)

TO MAKE THE MARINADE FOR SHRIMP:
Combine cornstarch, soy sauce, sesame oil and 1 tablespoon ginger in a medium bowl. Stir to blend. Add shrimp and stir to coat evenly with the marinade. Refrigerate for 10 minutes.

TO MAKE THE SAUCE:
Combine sherry (or rice wine), soy sauce, sugar, scallions and water. Stir to blend and set aside.

TO PREPARE THE SHRIMP AND SNOW PEAS:
In a wok or large skillet, heat peanut oil over high heat. Add shrimp, snow peas and 1 tablespoon of the minced ginger. Toss rapidly every 15-20 seconds, pushing shrimp up onto the sides of the pan for maximum contact, for 1-2 minutes, or until shrimp are evenly pink.

Add sauce, remaining ginger and chile oil and cook another minute or until the sauce is slightly thickened. Serve immediately over steamed rice.

Servings: 4-6
Source: Seriously Simple: Easy Recipes for Creative Cooks by Diane Rossen Worthington