This is one of my favorite Chinese carryout dishes. This recipe from the blog of a native-born Chinese woman who now lives and cooks in New York sounds delicious and doable!
The secret is the sauce:
2T oyster sauce
1T soy sauce
1/2 c chicken stock
1/2 t rice vinegar
1/2 t sugar
1/8 t pepper
2t cornstarch
Marinate 1 lb of shrimp in 2t dry sherry and 2t cornstarch. When shrimp are ready, saute them in 1T of peanut oil. Remove from pan.
Take a 2″ piece of ginger and julienne it into teeny strips. Saute these briefly in 1/2T oil, then add 8oz of snow peas.
Give your sauce a fresh stir to make sure the cornstarch is dissolved; then add it back to the pan with your snow peas, along with the shrimp and 1/2c of frozen peas. Saute a minute or two, until the sauce is thickened.