50g fresh peas
150g shrimps, salt, pepper, dried cornstarch
200g pea shoots
1 egg white
Steep the shrimps with a little soda powder then rinse with water, wipe with dry with a towel.
Add salt, pepper, egg white and dry cornstarch, saute in oil till done, drain away the oil.
With some oil in the wok, drop in minced ginger, shrimps, fresh peas and saute.
Pour in a pre-mixed sauce of cornstarch solution, salt, pepper and clear soup, stir-fry, transfer to a plate, decorate with green pea shoots.