2/3 pound Fresh shrimp
1 1/2 teaspoons Rice wine — or dry sherry
1/2 teaspoon Salt
1/2 teaspoon Fresh ginger — minced
1 1/2 teaspoons Cornstarch
1 teaspoon Sesame oil
1 tablespoon Chicken broth
3 tablespoons Water
1/2 tablespoon Cornstarch
3 tablespoons Oyster sauce
1/2 cup Vegetable oil
1 Garlic clove — crushed
1/4 teaspoon Salt
1/2 pound Fresh snow peas
Shell & devein shrimp. Rinse & pat dry with paper towel. Combine marinade ingredients in medium bowl. Add shrimp; mix well. Let stand 30 minutes. Pat dry with paper towel. Combine ingredients for seasoning sauce in small bowl; mix well. Heat oil in wok for 30 seconds over high heat. Stir-fry garlic until golden; about 30 seconds. Add shrimp & stir-fry for about 30 seconds until shrimp are pink. Remove from wok with slotted spoon, draining well. Add salt & snow peas to oil in wok. Stir-fry over high heat about 30 seconds. Add seasoning sauce. Stir-fry until sauce thickens slightly. Add cooked shrimp. Stir-fry to coat shrimp with sauce.