PREP: Mise the recipe ahead of time.

1. Peel and marinate the shrimp:

• Place the shrimp in a bowl under a stream of cold running water for about 5 minutes or until completely thawed.  Drain and blot dry on paper towels.
• Peel the shrimp, removing both the shells and the tail sections.  The shells may be reserved for stock-making. 
• Devein the shrimp by making a slit down the curved backs and pulling out the black veins.
• Place the shrimp in a container.  Add the step 1 cornstarch, wine, and salt.  Stir to combine.
• Refrigerate the shrimp at least 1 hour.

2. Fabricate the stir-fry vegetables:

• Use a paring knife to string the snow peas: Cut off the stem end tip on the diagonal and pull to remove the string that typically runs along the side of the snow pea.  Cut off the other tip and repeat, ensuring that the strings on both sides are removed.
• Trim off both ends of the kohlrabi and peel off the thick skins.  Cut the kohlrabi into slender batonnets (small French-fry shapes about 3/16 x 3/16 x 2-inches in length).
• If using peas in the pod, shell them and discard the pods.  If using frozen peas, simply thaw them; no further cooking is needed. 

3. Fabricate the aromatic vegetables:

• Peel the ginger and mince it.  (You should have about 1 Tbsp for 2 servings.) Place in a small container.
• Peel the garlic, mince it, and add it to the container with the garlic.

4. Assemble the remaining ingredients.

HOLD: Refrigerate all ingredients up to 3 days.

COOK! Finish and plate your dinner.

5. Make the rice:

• Preheat an oven to 350°F.
• Choose a heavy, oven-proof saucepan just large enough to accommodate 4 times the volume of the uncooked rice you are using, and having a tight-fitting lid. 
• Place the rice in the saucepan and place the saucepan in the sink under a gentle stream of cool running water.  Wash the rice by swishing it around with your hand until the water is no longer cloudy.  Drain the rice by pouring off the cold water.
• Cover the rice with very hot tap water and allow it to soak for 20 to 30 minutes.
• Drain the rice again.  Add the step 5 cold water (an amount equal to the original volume of the uncooked rice you started with) along with the step 5 oil and salt.
• Place the pan over high heat, cover it, and bring the rice and water to the boil.  Monitor the pan by listening and watching for steam to emerge under the lid.
• Turn the heat to low and continue cooking the rice for about 8 minutes longer until the liquid is absorbed.
• Transfer the pan to the oven and bake for about 10 minutes longer.
• Remove the pan from the oven and hold in a warm place until ready to plate.

6. Trim off the root end of the scallion and cut into fine diagonal slices.

7. Make the stir-fry:

• Have ready a hotel spoon, a work bowl to hold the par-cooked vegetables, a wok or sauté pan with a lid, a small container of water, and your mise tray at the stove.
• Stir the step 7 measured water into the cornstarch to make a thick, but pourable slurry.
• Place the wok or sauté pan over high heat until very hot.  Add a thin film of oil to the wok, then add the kohlrabi and a pinch of salt.  Stir-fry, flipping and tossing the kohlrabi, for about 15 seconds.  Add about ¼ c water to the wok and quickly put on the lid.  Steam the kohlrabi for about 10 seconds, remove the lid and allow any remaining water to evaporate away.  Slide the kohlrabi into the work bowl.
• If using fresh, raw peas: Return the wok to the heat, add the raw peas (not frozen peas), a pinch of salt, and about ¼ c water.  Quickly put on the lid.  Pan-steam about 1 minute or until crisp-tender.  Remove the lid, evaporate the water away, and then add the peas to the work bowl.
• Return the wok to the heat until very hot.  Add a film of oil, and then add the snow peas and a pinch of salt.  Stir-fry about 20 seconds, and then add them to the work bowl.
• Return the wok to the heat until very hot.  Stir the shrimp to evenly coat with the marinade.  Add about 1 Tbsp oil to the pan and then add the shrimp.  Stir-fry about 30 seconds until they turn coral-pink and begin to curl.  Add the ginger and garlic and stir-fry about 15 seconds longer.
• Slide the par-cooked vegetables into the wok and toss to combine with the shrimp.
• Add the shrimp stock or chicken stock and optional hon dashi.  Add the Sriracha sauce and sugar, then taste the sauce and, if necessary, balance with salt.
• Push the shrimp and vegetables to the side and wait for the sauce liquid to boil.  Stir in enough of the slurry to thicken the sauce to a nappé texture (coats the back of a spoon yet flows on a plate).
• If using frozen peas: Stir in the peas.

8. Plate:

• Mound some rice in the center of warmed pasta bowls or dinner plates, and make wells in the center.
• Spoon the stir-fry and its sauce into the wells, ensuring even portioning of the shrimp.
• Sprinkle the sliced scallions overtop.