- 6 ounces snow peas (about 1 1/4 cups), trimmed and sliced on the diagonal
- 1 tablespoon cornstarch
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons peanut oil or vegetable oil
- 1 bunch scallions, sliced (white and green parts separated)
- 4 teaspoons grated peeled ginger
- 3 carrots, diced
- 3/4 teaspoon sugar
- Kosher salt
- 3/4 pound shiitake mushrooms, stems removed, caps thinly sliced
- 6 ounces deli ham (in 1 piece), diced
- 3 tablespoons rice wine or dry sherry
- 4 cups low-sodium chicken broth
- 1 pound medium shrimp, peeled and deveined
- 1 1/2 cups cooked white rice
- Freshly ground white pepper
Bring a medium saucepan of water to a boil. Add the snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water. Drain the snow peas and transfer to the ice bath to cool; drain and set aside.
Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.
Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat. Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute. Add the mushrooms and ham and stir-fry 1 more minute.
Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer. Add the shrimp and cook, stirring, until pink, about 1 minute. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Divide among bowls; top with the scallion greens.
Photograph by Johnny Miller