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1
Bring a large pot of water to a boil.
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2
Fill a bowl with ice water.
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3
When the water comes to a boil, salt generously and add the snow peas or sugar snap peas.
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4
Boil 30 seconds, and transfer immediately to the ice water.
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5
Allow to cool for a few minutes, drain and set aside.
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6
In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar.
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7
Add the shrimp, and stir together to coat.
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8
Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl.
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9
Add the stock, and stir together well.
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10
Set aside.
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11
Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact.
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12
Add 1 tablespoon of the oil, and turn the heat to medium.
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13
Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions.
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14
Stir-fry for two to three minutes, until the pepper begins to soften.
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15
Stir to the side of the pan.
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16
Add the remaining oil and the shrimp.
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17
Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through.
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18
Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions.
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19
Stir everything together with the sauce until the shrimp and vegetables are lightly glazed.
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20
Serve hot, with rice.
