Stir-Fried Pea Shoots And Shiitakes With Shrimp

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3 cups chicken stock or canned low-sodium broth

1/4 cup canola or other mild vegetable oil

3 quarter-size slices of fresh ginger, lightly smashed

2 large garlic cloves, smashed

1/2 pound medium shrimp, shelled and deveined


1/4 pound shiitake mushrooms, stemmed, caps thinly sliced

1 pound tender young pea shoots, thick stems discarded

1 tablespoon cornstarch

3 tablespoons rice wine

2 teaspoons Asian sesame oil

Few drops of hot chili oil

2 large egg whites, lightly beaten

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