Directions:

1. Wash the shrimp and pat dry with paper towels. Mix with ¼ teaspoon of salt and ½ teaspoon of cooking wine; let marinate for 20 minutes.

2. Heat the oil in a wok. Sauté the ginger and scallion a minute or two until fragrant; add shrimp, and stir fry until the shrimp turns color. Take out the shrimp and put it aside.

3. Boil 1 cup of chicken stock in the wok; add tofu and peas. Return to boil, then add about ½ teaspoon of salt. Reduce the heat to medium, cover the wok and cook for 10 minutes. Check from time to time to make sure the soup has not dried out. There should still be a little bit of liquid left when it is done.

4. Add the cooked shrimp to the tofu, and mix it up. Add the corn starch mixture and stir fry until the liquid thickens a bit. Serve.