Fresh Jumbo Shrimp Tossed with Ginger and Scallions

Wash the shrimp thoroughly under cold running water and pat dry with paper towels.

In a wok, heat the peanut oil to moderately hot. Add the shrimp and cook for 30 seconds. Drain and transfer to a plate.

Pour off the oil from the wok; wipe out the wok with paper towels. Add enough oil to coat the wok, and heat to almost smoking. Add the ginger, bamboo shoots and the scallions and stir-fry for 20 seconds. Return the shrimp and add the snow peas and toss over high heat to combine well. Add the salt and the chicken broth and bring to a fast boil. Boil for 1 1/2 minutes. Stir the thickening and cook until smooth. Add the rice wine and the sesame oil. Transfer the contents from the wok to a large serving plate.