Shrimp with Snow Peas

One of my New Year's Resolutions for this year is to learn to make the good Chinese dishes my family likes so much.  We all love Shrimp with Snow Peas, so I thought this would be the perfect start.

10 oz snow peas

10 oz large-sized raw shrimp, peeled and deveined

1 Tbsp water

2 tsp cornstarch, divided

Dash of white pepper

1/4 tsp dark sesame oil

1 Tbsp oyster sauce

2 Tbsp oil, divided

1 garlic clove, minced

1 small white onion, thinly sliced

4 Tbsp chicken stock

1/2 tsp salt

Remove strings from the pea pods.  Place the pea pods in boiling water.  Cover and cook for 1 minute.  Drain and immediately place into an ice bath.  Drain and set aside.

In a medium bowl, toss the shrimp with 1 tsp cornstarch, pepper and sesame oil.  Cover and refrigerate for 30 minutes.  

In a small bowl, mix 1 Tbsp water, the remaining Tbsp of cornstarch and the oyster sauce.  Set aside.  

Heat 1/2 of the oil in a wok over medium-high heat.  Add the garlic and onion and stir fry for 30 seconds.  Add the shrimp and stir fry for 2 minutes or until the shrimp turn pink.

Add the chicken stock and heat to boiling.  Cover and cook for 1 minute.  Stir in the cornstarch mixture and cook until thickened, about 1 minute.  Add the remaining 1/4 tsp of salt and the snow peas and stir fry for 1 minutes.  Serve immediately with hot steamed rice.