2-3 lb. fresh or frozen shrimp, peeled and deveined

MARINADE:

1 1/2 tsp. rice wine or dry sherry
1/2 tsp. salt
1/2 tsp. minced fresh ginger root
1 1/2 tsp. cornstarch
1 tsp. sesame oil

SEASONING SAUCE:

1 tbsp. chicken broth
3 tbsp. water
1/2 tbsp. cornstarch
3 tbsp. oyster sauce
1/2 c. vegetable oil
1 garlic clove, crushed
1/4 tsp. salt
1/2 lb. fresh snow peas

Shell and devein shrimp and pat dry with a paper towel. Combine marinade ingredients in a medium bowl. Add shrimp, mix well and let stand for 30 minutes. Pat dry with paper towel. Combine ingredients for seasoning sauce in a small bowl and mix well. Heat oil in a wok or 12 inch heavy skillet over high heat. Stir fry garlic until golden, about 30 seconds. Add shrimp. Stir fry shrimp about 1 minute until shrimp is pink. Remove shrimp from wok with a slotted spoon and place on a bed of paper towels. Add salt and snow peas to oil in wok or skillet. Stir fry over high heat 30 seconds. Add seasoning sauce. Stir fry until sauce thickens slightly. Add cooked shrimp. Stir fry to coat shrimp with sauce. Serve hot over rice.

Makes 4 servings.