Chinese Takeout Garlic Shrimp

Mix 3 tablespoons cornstarch, 1 teaspoon salt, and 2 tablespoons cooking oil in a bowl. Coat the shrimp with the mixture and set aside.

Fill a large mixing bowl with lukewarm water and thaw the green beans. Drain.

Stir together soy sauce, sugar, cooking wine, stock, and the remaining 6 teaspoons cornstarch in a small bowl.

Place a wok or large pan over highest heat for at least 20 seconds. Add the remaining 1 1/2 cups of oil into the wok, and heat to about 250 F. Toss in shrimp and cook for about 30 seconds, or until no longer pink. Using a slotted spoon, remove the shrimp from the wok, and set aside. Keep the remaining oil in the pan.

Add garlic and ginger to the wok. Stir-fry quickly for 10 seconds. Add the soy sauce mixture in the bowl to the wok, and cook until thickened.

Add the green beans and water chestnuts to the wok and stir fry for 30 seconds, or until heated through.

Add the shrimp to the wok and mix until they are coated evenly with the sauce.

Serve over white rice or lo mein noodles.