Shrimp Shanghai - cooking recipe

Ingredients

1/2 cup soy sauce
1/2 cup rye whiskey
1/4 teaspoon powdered ginger
1 garlic clove, finely minced
1 teaspoon sugar
1/2 cup chicken stock
2 lbs shrimp, shelled and deveined
4 tablespoons vegetable oil
1 cup green peas
8 water chestnuts, sliced
2 teaspoons cornstarch
water

Preparation

Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl.
Add shrimp and mix well.
Cover and refrigerate for 1 hour.
Drain shrimp, reserving marinade.
Heat oil in a wok or large skillet over high heat.
Add shrimp and stir-fry 2-3 minutes.
Add peas and stir-fry 1 minute.
Add water chestnuts and stir-fry 1 minute.
Remove shrimp and keep warm. (Leave the vegetables in the pan.).
Mix cornstarch with enough cold water to form a thin paste.
Stir into marinade.
Pour marinade mixture into pan with the vegetables.
Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy.
Pour sauce over shrimp.
Serve with rice and cherry tomatoes.