Shrimp Shanghai

• 1/2 cup soy sauce
• 1/2 cup rye whiskey
• 1/4 teaspoon powdered ginger
• 1 garlic clove, finely minced
• 1 teaspoon sugar
• 1/2 cup chicken stock
• 2 lbs shrimp, shelled and deveined
• 4 tablespoons vegetable oil
• 1 cup green peas
• 8 water chestnuts, sliced
• 2 teaspoons cornstarch
• water

1. Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl.
2. Add shrimp and mix well.
3. Cover and refrigerate for 1 hour.
4. Drain shrimp, reserving marinade.
5. Heat oil in a wok or large skillet over high heat.
6. Add shrimp and stir-fry 2-3 minutes.
7. Add peas and stir-fry 1 minute.
8. Add water chestnuts and stir-fry 1 minute.
9. Remove shrimp and keep warm. (Leave the vegetables in the pan.).
10. Mix cornstarch with enough cold water to form a thin paste.
11. Stir into marinade.
12. Pour marinade mixture into pan with the vegetables.
13. Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy.
14. Pour sauce over shrimp.
15. Serve with rice and cherry tomatoes.

soy sauce, rye whiskey, powdered ginger, garlic, sugar, chicken stock, shrimp, vegetable oil, green peas, water, cornstarch, water

Taken from www.food.com/recipe/shrimp-shanghai-463201 (may not work)