Stir-fried Shrimp and Snow Peas 
 This dish is so easy to make and the taste clean and simple- a classic Cantonese hallmark.  Be careful not to overcook the shrimp.  As soon as they’re pink, they’re done…  Don’t waste a minute getting them out of the wok!
 
Marinade
2 tbsp Chinese cooking wine or sherry
1/2 tsp soy sauce
2 tsp toasted sesame oil
1 tsp kosher salt
1/2 tsp granulated sugar
 

1 lb (450 gm) large shrimp, peeled and deveined
 

2 TBS vegetable oil
1/2 lb (450 g) snow peas
1/2 tsp kosher salt
1 TBS ginger, minced
1 TBS garlic, minced
2 green onions, chopped
 

Mix marinade ingredients in a medium-sized bowl.  Add shrimp and marinate no more than 30 minutes.
 

Heat wok on high and add one tablespoon oil.  When oil starts to shimmer, add snow peas.  Stir-fry about 3 minutes until tender.  Add salt and transfer to a plate.  Reserve.
 

In the same wok, heat another tablespoon of oil on high, add  garlic, ginger and green onions and stir-fry one minute.
 

Add shrimp (and marinade) and stir-fry about three minutes or until shrimp are pink.  Add snow peas and stir until heated through.
 

Serves 4 as part of an Asian meal.