Shrimp and Green Peas Stir Fry

Peel and devein shrimp. Wash and drain, then dry them well.
If frozen peas are used, you may want to thaw and completely drain them before cooking.
In a small bowl, combine corn starch and egg white.
In another small bowl, combine rice wine, salt, and sugar.
Dip the shrimp into the egg white and cornstarch mixture. Toss to coat.

Heat 1 ½ tablespoons of the oil in the wok or frying pan over moderately high heat. Add the shrimp and stir-fry until just done, about 3 minutes. Make sure they don't stick to one another. Transfer the shrimp to the wire racks or a plate layered with paper towels to let drain a few moments.
Heat 1 tablespoon of the oil in a wok. Reduce the heat to moderate and once it’s hot, add-in ginger and cook until fragrant. Then, add in the green peas. Stir fry for about 2 minutes, until the peas are heated just enough. Next, add the shrimp and stir fry for a few seconds.
Increase the heat to high, and pour the rice wine, salt, and sugar into the stir fry mixture.
Remove the slice of ginger and taste everything, then add seasoning with salt and pepper if needed. Remove from the heat to prevent the shrimp from being overcooked.
Serve with rice and enjoy.