2 lbs. medium shrimp, shelled & deveined
1/2 tsp. salt
1 tbsp. rice wine
2 cups light chicken stock (2 cups water + 1 tbsp. chicken base)
1 tbsp. light soy sauce
2 tsp. sesame oil
1/4 tsp. white pepper
2 tbsp. oyster sauce
2 tbsp. cornstarch
2 tbsp. water
2 14-oz. boxes soft tofu, cut into cubes and drained well
1 tbsp. minced fresh ginger
6 scallions, minced
4-5 cloves garlic, minced
1/2 cup green peas or edamame
3-4 tbsp. vegetable oil
1. First, prepare the shrimp according to Bee-Yinn Low's method, How to Make Your Shrimp Bouncy http://thegrubfiles.blogspot.com/2015/01/how-to-make-your-shrimp-bouncy-by-bee.html . You can do this up to one day in advance.
2. Once the shrimp has been prepped (i.e., made "bouncy"), stir in 1/4 tsp. of salt and 2 tsp. of rice wine. Let marinate for 20-30 minutes.
3. Divide the minced ginger, scallions and garlic into two portions.
4. Add the vegetable oil and heat over high heat in a saute pan or wok. Saute half of the ginger, scallions and garlic until fragrant, about 15 seconds. Add the shrimp and cook over high heat for another 30 seconds to 1 minute, or until the shrimp is partially cooked. Immediately remove to a plate & set aside.
5. Return the pan back to the heat and add the remaining ginger, scallions and garlic (no additional oil should be needed, but if the pan is very dry, add a tsp. of oil). Saute for a few seconds over high heat, then add the sauce and tofu. Bring the mixture up to a boil, cover, reduce heat, and let simmer for 10 minutes.
6. Stir in the shrimp and peas, quickly bring back up to a boil, then stir in the cornstarch slurry. Cook for 20-30 seconds or until the sauce has thickened. Do not overcook the shrimp!
7. Serve as-is, or with steamed white rice.