Ingredients
1 lb (500 g) Shrimp, peeled and deveined
4 tsp (20 mL) Dry sherry (optional)
2 tsp (10 mL) Cornstarch
1-1/2 tsp (7 mL) Minced gingerroot
1 tsp (5 mL) Soy sauce
Pinch Pepper
6 Green onions
2 tbsp (25 mL) Vegetable oil
2 cups (500 mL) Frozen peas
1/3 cup (75 mL) Chicken or vegetable stock
1/4 tsp (1 mL) Granulated sugar
 

Preparation

In bowl, toss together shrimp, sherry (if using), cornstarch, ginger, soy sauce and pepper; let stand for 10 minutes.

Coarsely chop white parts of green onions into pea-size pieces. Thinly slice enough of the green parts to make 1 tbsp (15 mL). Set aside.

In wok or large skillet, heat oil over high heat; stir-fry shrimp mixture for 2 minutes or just until pink. Add white part of green onions, peas, stock and sugar; cook for about 2 minutes or until almost no liquid remains. Stir in reserved 1 tbsp (15 mL) sliced onions.

Tips: When buying the shrimp, check the package. If using fresh or frozen shrimp without any added salt, add 1/4 tsp (1 mL) salt along with the pepper.

Dry sherry is the best substitute for the dark Chinese rice wine that’s usually used in Chinese cooking. Salted cooking wine is available at Chinese grocery stores. Sake can also be useful.