Peel the shrimp (10 oz). Start by pulling off the third segment from the tail. Then, it'll be easy to pull off the back and the tail completely. To peel the rest, hook your finger under the segment next to what you just removed, and pull the shell away. It should come off quite cleanly!

Of course, if your shrimp is pre-peeled, you can skip to de-veining and marinating.

Slice into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail. This cut will make larger shrimp cook more evenly. Remove the vein, either by hand (a paper towel makes it super easy) or by picking it out with your knife.

If your shrimp is small and doesn't require the cut along the back, then pick out the vein with a toothpick. Jab the toothpick in under the vein, and pull it straight out.

Marinate shrimp

Mix the shrimp in a bowl with white pepper (0.25 tsp) and salt (0.50 tsp). When the seasonings have been thoroughly mixed into the shrimp, mix in cornstarch (0.50 tsp). The cornstarch helps keep the shrimp tender.

String the snow peas (10 oz). Both sides of the snow peas have a tough fiber, so remember to do both sides.

Pinch one of the tips and break off one side (or make a tiny cut there with a paring knife), so the tip is dangling, and then pull it along the attached side to pull the string out. It's a very satisfying pull, like undoing a seam. Repeat on the other side. Do this for all the snow peas.

Wash any dirt and debris off the stringed snow peas by soaking in water for 5-10 minutes. Then, drain the water and let them dry.

Cut celery (4 oz) lengthwise in half or into thirds, and then into 1-inch strips.

Cut the carrot into diamonds. First, cut at an angle into 1/2-inch pieces. Then, lay them with a cut side down and slice them into 1/8-inch thick slices. Ta-da, diamonds!

Cut the green onions (2 stalk) at an angle into inch-long pieces.

Cut the ginger (1 oz) into slices, and then small pieces. Don't mince finely here, as that would be more likely to burn in the oil later.

Smash the garlic (2 cloves) with the flat side of your knife. Then, peel and mince them.

Remove the ends of seafood mushrooms (1 pack) with a quick cut.

In a small bowl, mix together salt (0.50 tsp), sugar (1 tsp), cornstarch (1 tsp), cooking wine (1 tbsp), white pepper (0.50 tsp), fish sauce (1 tsp), and water (1.5 tbsp).

This will be the delicious sauce for the stir-fry! Mixing it together now will make the quick stir-fry process go so, so smoothly.

Pour boiling water (10 oz) into a wok and set it to high heat. Add salt (1 tsp) and oil (1 tsp). If the water cools down, wait until it comes back to a boil before starting to blanch the vegetables.

Take advantage of the time it takes for each different vegetable to blanch, and add them in this order:

• First, celery and carrot, then wait 30-40 seconds
• Next, snow peas, then wait 30 seconds
• Finally, seafood mushrooms.

Once everything is blanched but still brightly colored, drain the water out by pouring it all into a colander. Keep the blanched vegetables handy for stir-frying in just a minute.

You can either give the wok that you blanched the vegetables in a quick wipe, or grab a new wok. Heat it on high for 40-50 seconds, then add oil (1 tbsp).

Let the oil heat up for 15-20 seconds, then stir-fry the shrimp for 40-50 seconds, making sure to flip and toss them for even cooking. When they turn white, quickly transfer to a plate. You definitely don't want them to overcook and become tough and rubbery.

Time to put it all together. There should still be plenty of oil left in the wok, so use that to stir-fry everything in this order, starting with the aromatics:

• Add the ginger and garlic in, and stir-fry for 5 seconds
• Add the green onion, and stir-fry for 10 seconds
• Add the blanched vegetables, stir-fry for 5 seconds
• Add the shrimp, and stir-fry for 10 seconds
• Season with cooking wine (1 dash), and stir-fry for 10 seconds.
• Mix the sauce in case it has settled and separated, then pour it in, and stir-fry for 12-15 seconds

Turn off the heat, and drizzle a bit of sesame oil (1 dash) over everything. Remember it's pretty strong, so don't add too much!

Mix everything together for another 10 seconds, and plate. Enjoy!