2/3 pound Fresh shrimp

1 1/2 teaspoons Rice wine -- or dry sherry

1/2 teaspoon Salt

1/2 teaspoon Fresh ginger -- minced

1 1/2 teaspoons Cornstarch

1 teaspoon Sesame oil

1 tablespoon Chicken broth

3 tablespoons Water

1/2 tablespoon Cornstarch

3 tablespoons Oyster sauce

1/2 cup Vegetable oil

1 Garlic clove -- crushed

1/4 teaspoon Salt

1/2 pound Fresh snow peas

Shell & devein shrimp. Rinse & pat dry with paper towel. Combine marinade ingredients in medium bowl. Add shrimp; mix well. Let stand 30 minutes. Pat dry with paper towel. Combine ingredients for seasoning sauce in small bowl; mix well. Heat oil in wok for 30 seconds over high heat. Stir-fry garlic until golden; about 30 seconds. Add shrimp & stir-fry for about 30 seconds until shrimp are pink. Remove from wok with slotted spoon, draining well. Add salt & snow peas to oil in wok. Stir-fry over high heat about 30 seconds. Add seasoning sauce. Stir-fry until sauce thickens slightly. Add cooked shrimp. Stir-fry to coat shrimp with sauce.