Food Network Shrimp Stir Fry - cooking recipe

Ingredients

1 lb shrimp, peeled and deveined
2 tablespoons cornstarch
3 tablespoons rice wine or 3 tablespoons dry sherry
1/2 cup chicken broth
1 egg white
1/2 teaspoon sesame oil
1 tablespoon water
1 teaspoon salt
1/2 teaspoon sugar
2 cups snap peas or 2 cups snow peas
1/2 lb asparagus, sliced in 2 inch pieces
1 cup edamame, shelled
4 scallions, sliced diagonally in 1 inch slices
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/2 tablespoon vegetable oil

Preparation

Make a marinade out of 1 Tbs. cornstarch, 1 Tbs. rice wine or sherry and 1 egg white whisked together. Stir in the shrimp to coat them and marinate in the fridge for 1 hour.
Make the sauce by mixing together 1 Tbs. cornstarch, 1/2 cup chicken broth, 1/2 teaspoons sesame oil, 1 teaspoons salt, 1/2 teaspoons sugar and 2 Tbs. rice wine or sherry.
Heat 1/2 Tbs. oil in a wok or deep skillet over Med-hi heat. Drain the excess marinade from the shrimp. Stir fry the shrimp just until opaque, 30 seconds to 1 minute. Remove the shrimp from the wok.
Add 1 Tbs water to the wok. Add the ginger, garlic and scallions and stir fry for 30 seconds. Add the asparagus, peas and edamame stir and cook covered for 3 minutes.
Add the sauce and shrimp for the wok and cook uncovered until the shrimp is cooked through and the veggies are tender crisp about 4 minutes.
Serve over rice.