Shrimp Stir-Fry Soup

Takes all the flavor of stir-fry and combines it into a yummy soup.

From Food Network Magazine

Ingredients:
~6 oz. snow peas, trimmed and sliced on the diagonal
~1 tbs. cornstarch
~3 tbs. soy sauce
~1 tsp. + 3 tbs. sesame oil (DO NOT substitute the sesame oil. It is delicious and will really flavor this soup)
~1 bunch scallions, sliced, white and green parts separated
~4 tsp. grated peeled ginger (Side note: buy a large piece of ginger and keep in the freezer. Break off the size you need and peel - it's so much easier to peel and grate when frozen!)
~3 carrots, diced
~3/4 tsp. sugar
~salt
~3/4 lb. shiitake mushrooms, stems removed and caps thinly sliced
~3 tbs. rice wine
~6 cups low-sodium chicken broth
~1 lb. medium shrimp, peeled and deveined (ALDI has great raw shrimp in their frozen section - they're already deveined!)
1 and 1/2 cups cooked white rice (we used Basmati)

1. Bring a medium-sized saucepan of water to a boil. Add snow peas and cook until crisp-tender (about 4 mins). Fill a bowl with ice water. Drain snow peas and add to ice bath to cool; drain and set aside.
2. Whisk cornstarch, soy sauce, 1 tsp. sesame oil, and 1/4 cup water in a small bowl and set aside.
3. Heat remaining 3 tbs sesame oil in a Dutch oven or heavy-bottomed pot over high heat. Add scallion whites, ginger, carrots, sugar, and 3/4 tsp salt and stir-fry for 1 minute. Add mushrooms and stir-fry for 1 minute more.
4. Add rice wine and broth and bring to a rapid simmer. Add shrimp and cook until pink, about 1 minute, stirring constantly. Whisk cornstarch mixture and stir into soup, simmer until slightly thickened (about 2 mins). Stir in snow peas and rice. Garnish with scallions after serving.