-
Rinse the shrimp in warm water and pat dry.
-
Rinse the spring onions, drain and chop. Put garlic through garlic press. .
-
Combine the chicken stock, white wine, soy sauce, and sugar and set aside.
-
In a small bowl, dissolve the cornstarch into 1/2 cup water.
-
Whisk the egg whites into 1/4 cup water and set aside.
-
Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat. Stir fry the garlic and spring onions for about 30 seconds to a minute, taking care not to burn the garlic.
-
Add the shrimp and stir fry for 2 minutes.
-
Add the chicken broth mixture, bring to a boil and boil about 1 minute.
-
Add the mushrooms and snow peas and simmer about 5 minutes.
-
Re-stir the cornstarch and water mixture and stir it into broth.
-
Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (recommend stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to overstir the egg whites.
-
The dish is ready when the sauce begins to boil and thicken.
-
Cooks