Place the mushroom stems in a small saucepan with the water over high heat. When the water boils, reduce to a simmer and simmer for 20 minutes. Strain the water into a small bowl or measuring cup, discard the stems, and set aside the mushroom tea.

Place the wine and cornstarch in a small dish and whisk until well blended.

Place the sesame oil in a large skillet or wok over high heat.

Add the five spice powder and stir well.

Add the garlic and ginger and stir well for about one minute.

Add the mushrooms and cook for about 3 to 5 minutes until they are slightly wilted.

Add the shrimp and cook for about 5 minutes, stirring frequently.

Add the soy sauce, vinegar, pepper, and snow peas.

Cook for about 3 to 5 minutes. Stir frequently.

Add the mushroom tea and white wine/cornstarch mixture and stir well. Cook for about one minute until the sauce begins to thicken. Serve over brown rice.