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Ingredients

1 tablespoon salt 2 cups cold water 1 pound shrimp, peeled and deveined ⅓ cup chicken broth 2 teaspoons rice wine 1 ½ teaspoons soy sauce 1 ½ teaspoons cornstarch ¾ teaspoon sugar ⅛ teaspoon ground white pepper 1 tablespoon vegetable oil 2 tablespoons minced garlic 1 teaspoon minced fresh ginger root 2 teaspoons vegetable oil 6 ounces snow peas, strings removed 2 tablespoons chopped fresh chives ¼ teaspoon salt

Nutrition Info

203.6 calories carbohydrate: 7 g cholesterol: 172.5 mg fat: 7.8 g fiber: 1.3 g protein: 24.7 g saturatedFat: 1.3 g servingSize: - sodium: 2172.1 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt, stir-fry 1 minute more.
Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

4 servings

The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.