Step 1

In a medium bowl, add the shrimp with the water and a generous amount of the salt, stirring to combine.

Step 2

Let the shrimp sit for 5 minutes.

Step 3

Drain and rinse the shrimp under cold running water.

Step 4

Pat the shrimp dry.

Step 5

Combine the chicken stock, the wine, the soy sauce, the cornstarch, the sugar, the salt, the black pepper, and the crushed red pepper in a medium bowl.

Step 6

Stir the chicken stock mixture until the cornstarch is fully incorporated and the mixture is smooth.

Step 7

Heat a wok or a large, nonstick skillet over high heat for 2 minutes.

Step 8

Add the oil to the wok, swirling it to coat.

Step 9

Carefully add the shrimp to the oil in a single layer.

Step 10

Allow the shrimp to cook for 2 minutes, stirring frequently.

Step 11

Add the garlic, the ginger, and the scallion whites to the shrimp mixture and cook until fragrant, about 1 minute.

Step 12

Add the snow peas and the bell pepper to the shrimp mixture and cook for 1 minute.

Step 13

Add the sauce mixture and the scallion greens to the shrimp mixture and cook until the sauce has thickened, about 15 seconds.

Step 14

Immediately serve the stir-fry over the rice.