Instructions: For a Chinese-style feast, offer this exquisite stir-fry with steamed rice and ginger-seasoned cooked carrots. (Be sure you have all of the ingredients ready before you start to cook, since stir-frying goes very quickly.)

In a small bowl, mix the shrimp with the wine and cornstarch.

Heat the oil in a wok or wide frying pan over high heat. Add the shrimp mixture and cook, stirring, until the shrimp turn bright pink, (2 to 3 minutes). Add the onions and continue to cook, stirring, until the shrimp are just opaque in the center, cutting to test, (about 2 more minutes).

Offer soy sauce to add to the taste, if desired.

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