Ingredients

• 1/4 cup dry sherry, or Shao Hsing rice wine (see Notes)
• 2 tablespoon oyster sauce, (see Note)
• 1 teaspoon hot sauce, such as sriracha (see Note)
• 1/2 teaspoon cornstarch
• 3 teaspoons canola oil, divided
• 8 ounces raw shrimp, (21-25 per pound), peeled and deveined
• 2 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 4 ounces shiitake mushroom caps, sliced (about 2 cups)
• 1 cup halved cherry tomatoes
• 1 cup snow peas, strings and stems removed, cut in half (about 4 ounces)
• 1/2 teaspoon toasted sesame oil

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Cooking Directions

Step 1

Combine sherry (or rice wine), oyster sauce, hot sauce and cornstarch in a small bowl.

Step 2

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook, turning once, until pink and curled, 1 to 2 minutes per side. Transfer to a plate.

Step 3

Add the remaining 1 teaspoon oil, garlic and ginger to the pan; cook, stirring constantly, until fragrant but not browned, 15 to 30 seconds. Add mushrooms, tomatoes and snow peas and cook, stirring constantly, for 30 seconds. Continue cooking, stirring once or twice, until the vegetables are beginning to soften, about 1 minute more. Add the oyster sauce mixture and stir to coat. Cover and cook until the sauce is thickened, about 1 minute. Add the shrimp, cover and cook until the vegetables are tender-crisp, 30 seconds to 1 minute more. Remove from the heat and stir in sesame oil.