Chinese Style Shrimp and Snap Peas

The traditional dish is shrimp with snow peas but we have an abundance of snap peas growing in the garden and they make a fine substitute. I found this incredibly delicious but the kids were not keen on it (nor did they refuse to eat it). It's important to prep all the ingredients while marinating so they can be added quickly to the pan.

• 
  450 g/1 lb shrimp, deveined, shells removed
  
• 2 t cornstarch
• 1/2 t salt
• 1 T shaoxing wine
• big bowl of fresh snap peas (or snow peas)
• 1 T ginger, minced
• 3 cl garlic, sliced
• 2 T high heat oil
• 1/4 c chicken broth
• 2 t soy sauce
• 1 small stalk green onion, big pieces if not eating, small if eating
• 2 t sesame oil
• optional: white pepper, water chestnuts

1. In a medium container, combine cornstarch, salt and shaoxing wine. Add shrimp. Stir. Let marinate for 15-20 minutes.
2. While marinating, prepare the ginger, garlic, peas and green onion.
3. Use high heat to preheat pan for 1 minute. Add oil and heat another 30 seconds.
4. Add the garlic and ginger and stir for 30 seconds.
5. Add the shrimp with all the marinade, peas, broth and soy sauce. Stir for 2 minutes.
6. Add the green onion and stir another minute.
7. Remove from heat and drizzle with sesame oil.
8. Serve over rice.