Ingredients for 4 servings:
1. 1 lb shrimp, peeled and deveined
2. 2 tablespoons cornstarch
3. 3 tablespoons rice wine or 3 tablespoons dry sherry
4. 1/2 cup chicken broth
5. 1 egg white
6. 1/2 teaspoon sesame oil
7. 1 tablespoon water
8. 1 teaspoon salt
9. 1/2 teaspoon sugar
10. 2 cups snap peas or 2 cups snow peas
11. 1/2 lb asparagus, sliced in 2 inch pieces
12. 1 cup edamame, shelled
13. 4 scallions, sliced diagonally in 1 inch slices
14. 2 garlic cloves, minced
15. 1 tablespoon fresh ginger, minced
16. 1/2 tablespoon vegetable oil

Directions:
1. Make a marinade out of 1 Tbs. cornstarch, 1 Tbs. rice wine or sherry and 1 egg white whisked together. Stir in the shrimp to coat them and marinate in the fridge for 1 hour.
2. Make the sauce by mixing together 1 Tbs. cornstarch, 1/2 cup chicken broth, 1/2 teaspoons sesame oil, 1 teaspoons salt, 1/2 teaspoons sugar and 2 Tbs. rice wine or sherry.
3. Heat 1/2 Tbs. oil in a wok or deep skillet over Med-hi heat. Drain the excess marinade from the shrimp. Stir fry the shrimp just until opaque, 30 seconds to 1 minute. Remove the shrimp from the wok.
4. Add 1 Tbs water to the wok. Add the ginger, garlic and scallions and stir fry for 30 seconds. Add the asparagus, peas and edamame stir and cook covered for 3 minutes.
5. Add the sauce and shrimp for the wok and cook uncovered until the shrimp is cooked through and the veggies are tender crisp about 4 minutes.
6. Serve over rice.

Enjoy your meal!