Stir-Fried Shrimp with Snow Peas and Mushrooms

2 tsp. cornstarch
1 tsp. dry sherry
2 tsp. water
4 tsp. peanut oil
1 lb. shrimp, peeled and deveined
1 tbsp. peeled and minced fresh ginger
1 sm. garlic clove, minced
1 pkg. fresh snow peas
1/2 lb. shiitake mushrooms, brushed clean, stems removed and caps cut into 1" pieces
1/4 c. chicken stock
1/4 tsp. Asian sesame oil
1/4 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste

In a small bowl, stir together cornstarch, sherry, and water. Set aside.

Preheat a wok or deep, heavy fry pan over high heat. Add 2 tsp. peanut oil and carefully tilt and rotate pan to distribute oil. When oil is hot, add shrimp and stir-fry until they are bright pink but not yet cooked through, about 3 minutes. Do not overcook. Transfer to a plate.

Return pan to high heat. Drizzle in remaining 2 tsp. peanut oil, tilting pan to coat bottom and sides with oil. Add ginger and garlic and stir-fry until fragrant, about 30 seconds. Add snow peas and mushrooms and return shrimp to pan. Stir-fry utnil snow peas are bright green, 30 to 60 seconds. Pour in stock and cook until shrimp are opaque throughout, 2 to 3 minutes more.

Briefly stir cornstarch mixture to recombine, then pour into pan. Stir-fry until sauce thickens and turns clear, about 2 minutes. Add sesame oil, salt, and pepper. Transfer to warmed serving dish and serve immediately.