* 1 Tablespoon salt
* 2 Cups cold water
* 1 pound shrimp, peeled and deveined
* 1/3 Cup chicken broth (I use low sodium)
* 2 teaspoons rice wine
* 1 1/2 teaspoons soy sauce (I use low sodium)
* 1 1/2 teaspoons corn starch
* 3/4 teaspoons sugar
* 1/8 teaspoon ground pepper
* 1 Tablespoon sesame oil
* 2 Tablespoons minced garlic
* 1 teaspoon minced fresh ginger root
* 6 ozs+ snow peas, strings removed
* 2 Tablespoons chopped fresh chives
* 1/4 teaspoons salt
Directions
**Be sure to prep everything first (garlic, ginger, sauce, etc.). Once the cooking begins, it only takes minutes to complete the dish. To ensure that you don't overcook the shrimp, follow cooking times.**
In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside for 5 minutes. Rinse shrimp and dry on paper towels.
In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
Heat 1 tablespoon sesame oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger and 2 teaspoons vegetable oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
Stir broth mixture into wok, and continue cooking until sauce thickens. Serve immediately. We served over rice. The only thing I may do differently next time is to double the sauce (broth) mixture. Enjoy!
