Combine egg white, one third of the vinegar, and 1 T of the cornstarch. Add the shrimp and refrigerate.
For the sauce, mix the soy sauce, sugar, vinegar, and cornstarch.
Quarter the onions and separate the layers.
Stir-fry the shrimp in 3 oz of oil, remove and set aside.
Add the remaining oil and stir-fry the garlic and ginger for 30 seconds add the onions and bean sauce for another 30 seconds.
Add the snowpeas, shrimp and sauce until sauce has thickened. Serve over white rice.
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