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1
In a medium saucepan, boil the chicken stock over high heat until reduced to 1 1/2 cups, about 20 minutes.
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2
Let cool.
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3
Heat a large wok.
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4
Add the canola oil and swirl to coat.
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5
Add the ginger and garlic and stir-fry over high heat until deep golden, 2 to 3 minutes.
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6
Remove and discard the ginger and garlic.
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7
Add the shrimp to the wok and season with salt.
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8
Cook over high heat, turning once, until lightly browned, 2 to 3 minutes.
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9
Using a slotted spoon, transfer the shrimp to a bowl.
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10
Add the shiitakes to the wok and stir-fry until lightly browned, about 2 minutes.
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11
Add the pea shoots, season with salt and stir-fry until just wilted, about 3 minutes.
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12
Transfer the pea shoots and mushrooms to a bowl.
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13
Stir the cornstarch into the chicken stock.
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14
Return the wok to high heat and add the stock mixture, rice wine, sesame oil and chili oil.
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15
Stir until the sauce thickens and becomes glossy, about 5 minutes.
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16
Stir the shrimp into the sauce and season with salt.
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17
Add the egg whites and cook without stirring until just beginning to set, about 10 seconds.
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18
Stir gently so the egg whites form shreds, then simmer for 30 seconds.
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19
Pour the shrimp and sauce over the pea shoots and mushrooms and serve immediately.
