|Rice wine/Dry sherry||2 Teaspoon|
|Chicken broth||1 Tablespoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), sliced|
|Sliced canned mushrooms||4 Ounce (Fresh/Drained)|
|Canned sliced water chestnuts||4 Ounce (Drained)|
|Frozen peas||2 Tablespoon|
|Sesame oil||1 Tablespoon|
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Combine marinade ingredients in a medium bowl; mix well.
Let stand 1 hour.
Pat marinated shrimp dry with a paper towel.
Combine ingredients for seasoning sauce in a small bowl; mix well and set aside.
Heat vegetable oil in a wok over medium heat 1 minute.
Stir-fry marinated shrimp about 1 minute or until pink.
Remove with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 1/4 cup.
Add garlic, mushrooms, water chestnuts and peas to oil remaining in wok.
Stir-fry 1 minute.
Turn heat to high and add seasoning sauce.
Stir-fry until sauce thickens slightly.
Add cooked shrimp.
Stir-fry to coat with sauce and heat through.
Stir in sesame oil.