Serving Size: 6

1/2 pound shrimp — peeled and split
1/2 cup water chestnuts — sliced
2 tablespoon wine — shaoxing or dry
1 tablespoon soy sauce
oil for stir frying
1/2 teaspoon cornstarch dissolved in
1 tablespoon ginger — minced
1/2 cup water or stock
1/2 pound peas, snow — stems and string

Cooking Directions:

Toss shrimp with salt, add wine and marinate 20 minute to several hours.
Drain shrimp and reserve marinade. Heat wok on high heat, add oil. Add
ginger, stir-fry until fragrant and add shrimp. Stir-fry until shrimp are
opaque, 2 to 4 minutes depending on size. Add snow peas and water
chestnuts; stir-fry until just heated through. Add reserved marinade, soy
sauce and cornstarch mixture. Bring to boil and cook until sauce
thickens. Serve immediately.