In a bowl, mix water, cornstarch, soy sauce, and hoisin sauce.
Set aside.
Heat vegetable oil in a skillet or wok.
Add minced ginger root and crushed garlic.
Add shrimp and stir-fry until they turn pink (about 5 minutes).
Add scallions and stir-fry for an additional 1 minute.
Pour in the sauce mixture and cook for 2 minutes, allowing it to thicken.
Notes & Wine Advice
Wine Advice:
Pair this delightful shrimp dish with a light and crisp Sauvignon Blanc or a Pinot Grigio. The acidity of the wine will balance the sweetness of the hoisin sauce and enhance the overall flavor profile of the meal.