1/4 lb. snow peas
1 green onion
1/2 lb. shrimp
5 tbsp. cornstarch
1/2 c. water
2 tbsp. cooking oil
1 tbsp. dry sherry

Break ends off and remove strings from snow peas. Soak in cold water 15 minutes to crisp. Plunge into boiling water and blanch for 1 minute, then plunge into cold water to cool. Drain and set aside. Finely chop green onion. Remove shells from shrimp and devein.

Mix cornstarch and water. Dip each shrimp into mixture to coat. Heat a wok, add cooking oil and heat until hot. Add shrimp and stir-fry for a few seconds. While briskly stirring, add dry sherry, a pinch of salt, the green onion and the snow peas. Stir-fry for about 1 minute. Serve immediately over rice. Serves 2-4.