Ingredients

• 2 tablespoons corn starch
• 2 tablespoons Sherry
• 3 slices fresh gingerroot, each the size of a quarter
• 1 teaspoon Asian (toasted) sesame oil
• 1/2 teaspoon salt
• 1 1/2 pounds medium shrimp (about 45), shelled, leaving the tail and the first joint intact, deveined, and patted dry
• 4 cups cold water
• 1/2 cup chicken broth
• 2 teaspoons corn starch
• 1 1/2 tablespoons Chinese rice wine*, sake or Scotch
• 1 teaspoon soy sauce
• 3/4 teaspoons sugar
• 3/4 teaspoon salt
• 2 tablespoons peanut oil
• 1 clove garlic, minced
• 4 scallions, chopped
• 1/2 pound bean sprouts, rinsed
• 1 red pepper, sliced into 1/4-inch strips
• 1 small bok choy or chinese cabbage, chopped
• 1 cup snow peas

Instructions

1. In a medium bowl, combine cornstarch, sherry, gingerroot, sesame oil and salt. Add shrimp, tossing the mixture to coat the shrimp well. Let them marinate, covered and chilled, for 10 minutes.
2. In a large sauce pan, bring the cold water to a boil, add the shrimp, discarding the marinade, and return the water to a boil. Boil the shrimp for 1 1/2 minutes and drain them in a colander.
3. In a bowl , whisk together the broth, cornstarch, rice wine, soy sauce, sugar and salt. Set aside.
4. In a wok or large skillet, heat peanut oil over moderately high heat until hot but not smoking. Add garlic, scallions, bean sprouts, red pepper, bok choy and snow peas. Cook for 2 minutes. Stir in cornstarch broth, cook the mixture, stirring, for 2 to 3 minutes. Add shrimp and cook 1 more minute, until the vegetables are just softened and the sauce is thickened slightly.
5. Serve over rice or noodles.