12 ounces large peeled and deveined shrimp
1/8 teaspoon sea salt
1/8 teaspoon pepper
1/8 teaspoon sugar
one 1-inch piece fresh ginger root
1 scallion
2 teaspoons oil
2 Tablespoons sweet soy sauce (teriyaki could be substituted is sweet soy sauce is unavailable)
1 teaspoon water
1 1/2 teaspoons unseasoned rice vinegar
Pinch of crushed red pepper flakes

Pat shrimp dry and place in bowl with salt, pepper and sugar.  Toss to coat.  Peel ginger and mince to get 2 teaspoons.  Trim scallion and cut white and light-green parts on the diagonal into very thin slices to yield about 3 tablespoons.  Heat oil in nonstick pan.

Meanwhile wisk together soy sauce, water, ginger, vinegar, scallion and pepper flakes.  Add shrimp to hot skillet, stir fry for about 2 minutes.  Add sauce mixture, tossing to coat.  Cook about 1 more minute, until fragrant.  Divide on plates, serve hot.  Cooked rice can be used as a “bed” to serve.