Stir-fried shrimp with vegetables

Ingredients:

• 450 g large shrimp, peeled and deveined
• 2/3 cup chicken broth
• 2 tbsp Shaoxing wine or dry sherry
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 2 teaspoons of sugar
• 1/4 teaspoon crushed red pepper flakes (optional)
• 3 tablespoons of vegetable oil
• 3 cloves garlic, minced (about 2 tablespoons)
• 1 teaspoon finely grated ginger root
• 1 green onion, chopped (white parts separated from green parts)
• 170 g snow peas
• 60 g red bell pepper, thinly sliced ​​(about 0.5 cup)
• 4 cups boiled rice, for serving

Preparation:

1. Place the shrimp in a medium bowl and cover with 2 cups of cold water, adding 2 tablespoons of coarse salt. Stir and let sit for 5 minutes. Drain, rinse the shrimp under cold running water, and place them on a plate lined with paper towels. Pat the shrimp dry thoroughly with paper towels.
2. In a medium bowl, combine the chicken broth, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon coarse salt, 1/2 teaspoon freshly ground black pepper, and red pepper flakes. Stir until the cornstarch is fully incorporated and the mixture is smooth.
3. Heat a wok or large nonstick skillet over high heat for 2 minutes. Add oil to the pan and swirl to coat. Gently spread the shrimp in a single layer. Fry for 2 minutes, stirring with a wooden spoon or spatula. Add the garlic, ginger, and white part of the green onion and cook, stirring, for 1 minute.
4. Add the snow peas and bell pepper and cook, stirring, for 1 minute. Add the cornstarch mixture and green onions and cook until the sauce thickens, about 15 seconds. Transfer immediately to a serving dish. Serve with rice.