Shrimp With Tofu Stir-Fry - cooking recipe

Ingredients
    1/3 lb shrimp, Cleaned and deveined (leave the shell or at least tail on for best flavor)
    1 green onion, chopped into 1-inch pieces
    1 inch gingerroot, 6 very thin slices
    3 tablespoons oil, for cooking
    1/2 tablespoon sesame oil (omit if you don't have any)
    (1)
    1 teaspoon cooking wine (Rice wine, Sherry or Mirin)
    1/4 teaspoon salt
    1 egg white
    (2)
    1 1/2 cups chicken broth or 1 1/2 cups water
    1 1/4 teaspoons salt (use less salt if broth is used)
    1 1/4 teaspoons sugar
    1 dash pepper
    (3)
    2 cups firm tofu, cut into 1-inch square (one pkg)
    1 tomatoes, diced
    1/3 cup mushroom (button, straw, shitake)
    1/3 cup green peas or 1/3 cup snow peas
    1/3 cup carrot, diced
    (4)
    1 1/2 tablespoons cornstarch
    2 tablespoons water
Preparation
    Mix ingredients in #1 and marinate the shrimp for about 5 minutes.
    Heat up wok or skillet and add cooking oil. Stir-fry the shrimp until pink and just cooked and remove.
    Use oil left in pan and saute the ginger root and green onions until fragrant.
    Add the broth #2 and bring to a boil, then add #3, bring it back to a boil again and cook for 2 minutes.
    Add shrimp back in and #4 to the stir to thicken. (Make sure to mix the cornstarch and water throughly before adding, it tends to settle if left for even a few seconds).
    Add sesame oil and transfer right away to a serving dish (the sesame oil is to enhance the flavor not used to cook the dish).

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