1 lb. shrimp, cut 1/2 lengthwise
2 tbsp. green onion, chopped
1 c. green peas
1 egg white
1 tsp. sesame oil
3 tsp. soup stock
3 1/2 tbsp. cornstarch
1 tbsp. ginger, chopped
1 tsp. wine
1 1/2 tsp. salt
2 tbsp. catsup
1/4 tbsp. hot pepper paste

Marinate shrimp 1/2 hour in egg white, wine, 1 teaspoon salt, 1 1/2 teaspoons cornstarch. In skillet cook shrimp with catsup, hot pepper paste, 1/2 teaspoon salt, soup stock, 2 teaspoons cornstarch and sesame oil until shrimp is pink.