-Put 2 cups of cold water into a large bowl and add 1 TBS salt.
-Add 1 pound of peeled and deveined shrimp to the water and let stand for 5 minutes.
-Rinse shrimp and dry on paper towels.
-In a small bowl mix together the following:
1/3 cup chicken or vegetable broth
2 tsp rice wine
1½ tsp soy sauce
1½ tsp cornstarch
½ tsp sugar
1/8 tsp white pepper
2 TBS fresh cilantro
-Mince up 1 tsp fresh ginger and 4 cloves of garlic. Set aside.
-Take the strings off 1 pound of snow peas. Set aside.
-Heat 1 TBS ghee or butter in a large skillet or wok over high heat.
-Cook shrimp, turning constantly, until pink on all sides, about 1 minute.
-Stir in the garlic, ginger and 1 TBS butter. Cook for 1 minute more.
-Then add the snow peas and ¼ tsp salt. Stir-fry 1 minute longer.
-Add broth mixture to skillet and continue to cook until sauce thickens.