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
8 oz. button mushrooms, sliced (optional)
3-4 tbsp. vegetable oil
1/2 cup green peas or edamame
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. Remove to a plate & set aside.
5. Return the pan back to the heat and add the remaining ginger, scallions and garlic (add additional oil if needed) and saute for a few seconds over high heat; add the sliced mushrooms and sauté until softened, about 1-2 minutes. Add the sauce and tofu and 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.