Shrimp With Lobster Sauce Recipe

I got the basic information from About.com, but added some stuff myself to make it more as I like it.
Prep:15m Cook:20m Servings:4

Ingredients
• Fresh shrimp, deveined and butterflied, 10 - 15 per person
• 4 to 8 spring onion (green onions, scallions), chopped
• 2 large garlic cloves, chopped or minced
• 2 cups of chicken stock
• 4 tablespoons of sweet white wine
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• Handful of sliced mushrooms
• Handful of snow peas
• 2 1/2 tablespoons of Cornstarch and 1/2 cup of water
• 4 egg whites, beaten with 1/4 cup of water
• 2 tablespoons vegetable oil for stir-frying

Directions
Rinse the shrimp in warm water and pat dry.
Rinse the spring onions, drain and chop. Put garlic through garlic press. .
Combine the chicken stock, white wine, soy sauce, and sugar and set aside.
In a small bowl, dissolve the cornstarch into 1/2 cup water.
Whisk the egg whites into 1/4 cup water and set aside.
Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat. Stir fry the garlic and spring onions for about 30 seconds to a minute, taking care not to burn the garlic.
Add the shrimp and stir fry for 2 minutes.
Add the chicken broth mixture, bring to a boil and boil about 1 minute.
Add the mushrooms and snow peas and simmer about 5 minutes.
Re-stir the cornstarch and water mixture and stir it into broth.
Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (recommend stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to overstir the egg whites.
The dish is ready when the sauce begins to boil and thicken.
Cooks Notes: Leftovers can be microwaved the next day. When it marinates overnight it tastes twice as good!