Stir-Fried Shrimp With Snow Peas and Ginger

Adapted from the NYT https://cooking.nytimes.com/recipes/7036-stir-fried-shrimp-with-snow-peas-and-ginger

Yield: 2 servings

Ingredients

1 tablespoon plus ¼ teaspoon salt
1 pound large shrimp, peeled and deveined
⅓ cup chicken broth
2 teaspoons dry sherry
1½ teaspoons soy sauce
1½ teaspoons cornstarch
¾ teaspoon sugar
⅛ teaspoon ground pepper
1 tablespoon plus 2 teaspoons garlic-infused vegetable oil
1 teaspoon minced ginger
12 ounces pole beans or sugar snap peas, washed and dried
1 scallion, chopped (optional)

Preparation

1. In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
2. In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
3. Heat a wide pot over high heat. Add beans/peas and 1/2 cup water. Cover and steam for 4 minutes.
4. Move the beans/peas to the outer edges and add 1 tablespoon of the garlic oil to the pot, then the shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink. Add remaining 2 teaspoons oil and ginger, and stir-fry 1 minute.
5. Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately over rice.