PREPARATION:

Method:

1. In a medium bowl, combine the shrimp, ginger, garlic, 2 tablespoons of the cornstarch, the sherry, crushed red pepper flakes, and sugar. Toss well to combine and let sit for 15 minutes. Place a wok or large saute pan over high heat and add the peanut oil. Swirl the pan to coat evenly with the oil and add the onions and cook, stirring until the onions are slightly translucent, about 2 minutes. Add the green onions and water chestnuts. Continue to stir fry. Add the shrimp and snow peas to the pan and stir fry until they begin to curl and turn pink, about 3-4 minutes. Remove shrimp and vegetables from wok. Add the stock, 2 tablespoons soy sauce, fish sauce and sesame oil to the hot wok and bring to a boil. Return the shrimp and vegetables to the wok to finish cooking. 
2. In a small bowl combine beaten egg, the remaining tablespoon of soy sauce, mirin and the remaining tablespoon of cornstarch. Stir to combine. Remove the pan from the heat and stir the egg into the sauce, the heat from the shrimp and peas will cook the eggs until they are set, about 1 minute.  
3. Serve over cooked ramen noodles. Garnish with green onions. 

   Editor's note: Look for organic ingredients and sustainable seafood.