Shrimp & Shiitake Stir-Fry

Combine sherry (or rice wine), oyster sauce, hot sauce and cornstarch in a small bowl.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook , turning once, until pink and curled, 1 to 2 minutes per side. Transfer to a plate.

Add the remaining 1 teaspoon oil, garlic and ginger to the pan; cook, stirring constantly, until fragrant but not browned , 15 to 30 seconds. Add mushrooms, tomatoes and snow peas and cook, stirring constantly, for 30 seconds. Continue cooking, stirring once or twice, until the vegetables are beginning to soften, about 1 minute more. Add the oyster sauce mixture and stir to coat. Cover and cook until the sauce is thickened, about 1 minute. Add the shrimp, cover and cook until the vegetables are tender -crisp, 30 seconds to 1 minute more. Remove from the heat and stir in sesame oil.

Notes: The "cooking sherry" sold in many supermarkets can be surprisingly high in sodium . We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

Shao Hsing (or Shaoxing) is a seasoned rice wine available in the Asian section of some markets .

Oyster sauce is a richly flavored Chinese condiment made from oysters and brine. Vegetarian oyster sauces substitute mushrooms for the oysters. Both can be found in large supermarkets or at Asian specialty markets.

Sriracha, a Thai chile sauce, can be found in the Asian section of some large supermarkets and at Asian markets.