Chinese Take-Out Shrimp with Garlic

Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant about 30 seconds. Add the water chestnuts snow peas mushrooms red pepper flakes salt pepper and shrimp to the pan. Cook stirring until shrimp turns pink 2 to 3 minutes.

Combine the chicken broth rice vinegar fish sauce and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened about 2 minutes.