Step 2

Set a wok or large sauté pan over high heat for a full minute before anything goes in.

Step 3

Pour in the peanut oil, give it half a minute to get properly hot, then add the ginger and garlic and stir them for about 30 seconds.

Step 4

Tip in the shrimp with every scrap of the marinade, scraping the bowl out, then add the snow peas, the soy sauce and the chicken stock.

Step 5

Stir-fry for about 2 minutes, until the shrimp have turned pink and the sauce has thickened around them.

Step 6

Add the scallions, stir-fry one more minute, then kill the heat and fold in the sesame oil. Serve with steamed rice.