1 (10 oz.) box peeled, small shrimp, defrosted
1/2 pkg. frozen peas, defrosted
1 tbsp. cooking wine
1 tsp. salt
1/2 tsp. ginger powder
1 scallion, chopped
1 egg white
4 tsp. cornstarch
3 tbsp. oil

Dissolve salt in water, add shrimp, allow to soak 10 minutes. Rinse thoroughly, dry with paper towel. Mix shrimp with wine and 1/2 of the cornstarch and egg white. Mix remaining cornstarch with 1/4 cup water.

Cover peas with 2 cups boiling water, let stand for one minute. Drain. Heat oil. Add ginger, scallion and shrimp mixture, quick fry over high heat, stirring constantly for 2 minutes. Add peas, continue to stir one more minute. Thicken with cornstarch mixture. Serve hot.