Allow 30 minutes to an hour for marinating and 3 to 4 minutes for stir-frying. Eat the shrimp hot from the pan or warm. To protect from any kind of spoilage, don't let them stand at room temperature more than about 20 minutes.
From the menu Simple seduction in three courses.
Harold McGee, the author of Keys to Good Cooking, is an expert on the chemistry behind food and cooking. McGee recently made his first trip to China, where he learned more about rice wine.