Add half the shrimp in a single layer and stir-fry 1–1.5 minutes per side until pink and opaque. Remove to a plate. Repeat with remaining 1 tablespoon oil and remaining shrimp, then transfer all shrimp to the plate.

Stir-fry vegetables

Return the wok to high heat. Add the minced garlic and ginger and stir 10–15 seconds until fragrant. Add the red bell pepper, snow peas, and water chestnuts. Stir-fry 1.5–2 minutes until snow peas are bright green and crisp-tender. Add sliced green onions and stir 20 seconds.

Crystal Sauce

Make slurry

In a small bowl, whisk together the chicken broth, light soy sauce, rice wine, sesame oil, sugar, and white pepper. In a separate small cup, mix the cornstarch with the cold tablespoon of water until fully dissolved to make a slurry.

Thicken sauce

Pour the sauce mixture into the wok with the vegetables and bring to a simmer. Stir the cornstarch slurry once more and slowly drizzle it into the simmering sauce while stirring. Cook 30–45 seconds until the sauce turns glossy and slightly thickened.

Combine shrimp

Return the cooked shrimp to the wok, tossing gently to coat with the crystal sauce and to reheat the shrimp for 30–45 seconds. Taste and adjust seasoning with remaining salt if needed.

Seasoning & Finish

Finish with a small squeeze (optional) of lemon juice for brightness and a quick scatter of any reserved green onions. Transfer to a warmed serving plate and serve immediately with steamed rice or noodles.