Serves: 6

2 small scallions
1 1/2 pounds medium shelled and deveined shrimp
12 ounces frozen small peas
2 teaspoons cornstarch
1 beaten egg white
2 ounces dry sherry
1/2 teaspoon salt
2 ounces oil
3 slices ginger Cut scallions into 2 in. (5 cm) pieces


Split in half lengthwise, then cut each half in two crosswise. Defrost peas, and blanch for 5 minutes. Toss shrimp in cornstarch until slightly coated; dip into mixture of egg whites, sherry, and salt.
Heat the oil in a large skillet to the smoking point. Add the scallions and ginger and stir for 30 seconds to flavor. Remove with a slotted spoon and discard.
Add the shrimp to the oil and stir fry for about 2 minutes. Stir in the peas and heat for a few seconds.
Transfer to a warm platter and serve at once.

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