Shrimp and Snow Peas

Rinse shrimp and pat dry with paper towel. Place in bowl and toss with salt, pepper and cornstarch. Set aside.

Remove the strings from both sides of the snow peas by snipping off the tough end on one side, peel and discard.

Trim the ends and slice the celery and green onions into 1-inch pieces cut at an angle.

Peel the carrot and slice into 1/2-inch pieces cut at an angle. Stack 2-3 pieces and cut lengthwise into 1/4-inch strips.

Using a spoon, scrape the skin off the ginger root and cut into 1/8-inch pieces. Stack several pieces at a time and cut inch 1/8-inch strips, turn and cut into small mince. Smash the garlic with the side of your knife and mince.

In a small bowl mix together the Sauce ingredients.

Heat a wok over high heat with 4 cups of water, 1 tsp of kosher salt and 1 tsp of vegetable oil. Bring to a boil and blanch the carrots for 30 seconds, add celery and blanch for another 30 seconds. Add the green onions and snow peas, blanch another minute. Pour vegetables and water into a colander to drain.

Wipe the wok dry with paper towel and put back on high heat. Add 2 teaspoons vegetable oil and stir fry the shrimp until no longer pink on both sides. Quickly remove and set aside.

Add the ginger and garlic, stir fry 1 minute and add cooked vegetables and shrimp. Pour sauce over and quickly toss to coat, cooking for another 2 minutes.

Serve with steamed rice and optional black sesame seeds.