Instructions: Shell, devein, and wash the shrimp under cold running water. Drain them well and pat them dry. (Remember: have everything pre-measured and ready to add, because once you start stir-frying, you cannot stop.) Preheat you wok or skillet over very high heat. Pour in the oil, swirl it around, and immediately add the chopped ginger, garlic, scallions, and red pepper flakes. Stir fry for about 20 seconds. Drop in the shrimp. Continue to stir fry until the shrimp turns pink and begins to firm up. Add the wine, soy sauce, ketchup, sugar, and salt. Lift, toss, and stir to mix well. If the cornstarch mixture has separated, which it undoubtedly has, stir it up to recombine it, and add it to the ingredients in the wok. Lift, toss, and stir constantly until the sauce has thickened and coated the shrimp with a translucent red glaze. Serve at once with plain rice.

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