Instructions: Peel and devein shrimp. Sprinkle shrimp with salt, and toss with sesame oil. Dredge shrimp in 1 1/2 teaspoons cornstarch. Set aside. Combine water, oyster sauce, 1/2 teaspoon cornstarch, and bouillon granules; stir well. Set aside.

Pour peanut oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375 degrees) for 2 minutes. Add gingerroot and garlic, and stir-fry 30 seconds. Add shrimp, and stir-fry 3 to 5 minutes or until shrimp turn pink. Remove shrimp from wok, and drain on paper towels. Add snow peas to wok; stir-fry 30 seconds. Add cornstarch mixture to snow peas; stir-fry until slightly thickened. Stir in shrimp and wine. Serve immediately.

This recipe yields 3 servings.

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