1. If using fresh shrimp, shell and devein them; rinse with running cold water and pat dry with paper towels. Cut cabbage into 2-inch pieces. With fresh pea pods, remove tips and strings. Cut green onions into 1-inch pieces. In small bowl, combine water, cornstarch, soy sauce, and sugar; set aside.
2. In wok or 12-inch skillet over high heat, in 2 tablespoons hot salad oil, cook almonds until lightly browned, stirring frequently with slotted spoon. Spoon almonds onto paper towels to drain, leaving oil in skillet.
3. In remaining oil, cook cabbage, pea pods, green onions, and 1/2 teaspoon salt, stirring quickly and frequently, until vegetables are tender-crisp, about 2 minutes. Stir 1 tablespoon cornstarch mixture into vegetables. Cook until mixture thickens and coats vegetables. Spoon vegetables onto warm large platter; keep warm.
4. In same skillet, in 3 tablespoons hot salad oil, stir-fry shrimp, ginger, crushed red pepper, and 1 teaspoon salt until shrimp turn pink. Add mushrooms, sherry, and remaining cornstarch mixture. Stir-fry until mixture thickens and coats shrimp. Spoon mixture over vegetables on platter; sprinkle with almonds.