Stir-Fried Shrimp with Snow Peas

This Cantonese-style dish, from Chinese cooking expert Eddie Schoenfeld, involves coating and marinating the shrimp in a mixture of sherry, egg white, salt, cornstarch, and oil, which gives them a luscious consistency. Before cooking the shrimp, Schoenfeld tosses them in ice water and salt to firm them up. He also prefers to thicken the sauce with potato starch, which produces a lighter result than cornstarch—a trick he learned from professional Chinese chefs.