This had a great mild flavor - I added a bit more ginger and garlic as well as adding a few water chestnuts and bamboo with the peas. My only comment would be that it only makes enough sauce to barely season the shrimp and veggies - if you like it really saucy or want to put it over rice, double the sauce.

This was so good. I also doubled the sauce, which was defiantly the way to go if you are serving it over some rice. I also doubled the garlic and ginger because I love both of those flavors. This was an awesome recipe. Thanks.

whenever stir-frying always heat wok/skillet until water drops skitter over it and THEN add the oil! excellent recipe, i love snow peas!

MMMMM! I have tried to make Chinese recipes before and I could never get the sauce right. I think the trick was the instruction in this recipe to mix the liquid with the cornstarch before adding to the pan. Beautiful! I love veggies so I added carrots cut into match sticks, bamboo shoots, mushrooms and red bell peppers. I didn't have any chives so I used a chopped scallion which I prefer anyway! The sauce was great..increased the soy sauce, then I had to use rice vinegar in place of the rice wine and added crushed red pepper flakes since I like spicy food. The key to this recipe coming out great was twofold. First, I used toasted sesame oil and I think it gave the dish a rich, deep flavor. Veg oil would have been too bland. The second is to cook it very quickly and keep it moving..even if the sauce looks a little too thin, by the time you turn off the stove and pull out a plate it's good to go. Do not overcook because you'll end up with rubbery shrimp, limp veggies and overly thick sauce. The cooking times seem so short but they are spot on! I cannot wait to try this recipe with chicken and other chinese veggies like bok choy and water chesnuts. This is now my go-to recipe for a delicious Chinese feast. Forget take-out!

Very tasty! Great sauce! We used pre-cooked frozen jumbo shrimp which we just thawed and added towards the end of stir frying the veggies. Also added some orange bell pepper to the mix.

Great served with brown rice! Nice and healthy dinner! Thanks for sharing!

The flavor was out of this world! I used sesame oil for the shrimp by themselves and had to add more chicken broth at the end because it was too thick. YUMMY!

Very good - much better than take-out! Thanks for an awesome weeknight meal!

Super easy and most of the ingredients are on hand. I doubled the sauce (a must in my opinion) and used dry sherry in place of rice wine. Also, since I didn't have fresh ginger on hand, I just used ground ginger from my spice drawer. I realized after making this that I used sugar snap peas instead of snow peas-still yummy. Served over brown rice.

Not bad tasting sauce. It probably needs a bit more ginger or garlic.