Ingredients
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon dry white wine
- 1 pound uncooked medium shrimp, peeled, deveined, butterflied
- 1 tablespoon catsup
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1/4 cup vegetable oil
- 1 onion, chopped
- 3 large garlic cloves, minced
- 2 teaspoons minced peeled fresh ginger
- 24 snow peas, strings removed
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
Directions
- Combine egg white, 1 tablespoon cornstarch and wine in medium bowl. Add shrimp and stir to coat. Let stand 30 minutes. Combine catsup, soy sauce and sugar in small bowl. Set aside.
- Heat oil in wok or heavy large skillet over high heat. Add onion, garlic and ginger and stir-fry until onion and garlic begin to brown, about 3 minutes. Stir shrimp; add and stir-fry until shrimp are just opaque, about 2 minutes. Add dissolved cornstarch and stir until sauce thickens.
