1

Combine hoisin sauce, soy sauce, sherry, honey and cornstarch in a small bowl. Set aside.

2

Heat oil in in large nonstick skillet over medium heat. Add shrimp and stir-fry until pink (3-4 minutes). Transfer shrimp to bowl and mix with hoisin mixture.

3

Add remaining 1 teaspoon of oil, ginger, garlic and scallions to skillet and stir 30 seconds.

4

Add snow peas and corn and stir-fry until snow peas are a bright dark green (3 minutes).

5

Pour hoisin mixture and shrimp into skillet and bring to a boil. Cook, stirring occasionally, until thick (1-2 minutes).

6

Remove from heat and stir in seeds.