Serves: 4

Ingredients:

Directions:

Pat the shrimp with paper towels to thoroughly dry.

Place the cornstarch in a small bowl.In a glass measuring cup, combine the chicken broth, sherry, soy sauce, sugar, 1 teaspoon sea salt, 1/2 teaspoon freshly
ground black pepper and crushed red pepper. Add this mixture to the cornstarch and stir until the cornstarch is fully incorporated and the mixture
is smooth.

Heat a wok over high heat for 2 minutes. Add the sesame oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for
2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallions and stir-fry for 1 minute. Add the snap peas, baby
corn and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and stir-fry until the sauce has thickened, about 15 seconds.

Immediately transfer the stir-fry to a dish and serve over rice and garnish with toasted sesame seeds, if desired.