Ingredients

• 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

Instructions

1. 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.
2. Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.
3. 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.
4. 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.
5. Photograph by Johnny Miller