Stir-Fried Shrimp and Snowpeas

• 2-3/4 tsp. soy sauce
• 1-1/4 tsp. sugar
• 1-1/4 tsp. white wine vinegar
• 1-1/4 tsp. rice wine or dry sherry (optional)
• 1-1/4 tsp. Oriental sesame oil
• 1/8 tsp. salt, or to taste
• 1 Tbs. plus 1 tsp. chicken stock or water
• 1 Tbs. cornstarch
• 1 lb. medium shrimp , peeled and deveined, thawed if frozen
• 2 tsp. vegetable oil
• 1/2 lb. snowpeas, thawed if frozen
• 3-1/2 Tbs. cashews, chopped
• 1 clove garlic, minced
• 5 ounces sliced water chestnuts, drained
• 1 Tbs. fresh ginger, minced

Combine first 7 ingredients and 2-3/4 tsp. cornstarch in a jar with a tight fitting lid.

Shake vigorously and set aside.

Sprinkle remaining cornstarch over shrimp and combine well.

Set aside.

Heat a wok or heavy nonstick skillet over high heat.

When wok is very hot add half the oil.

Stir-fry snowpeas and cashews 30 seconds or until snowpeas begin to soften.

Transfer snowpeas and cashews to a bowl and set aside.

Add shrimp to wok.

Stir-fry shrimp 1 minute or until shrimp is seared on both sides.

Transfer shrimp to snowpeas and cashews.

Pour remaining oil in wok.

Stir-fry garlic, water chestnuts and ginger 15 seconds or until fragrant.

Return snowpeas, cashews and shrimp to skillet.

Pour soy sauce mixture into skillet.

Toss and cook 1 minute or until sauce thickens and coats all ingredients.

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