Ingredients:
2 tablespoons cornstarch
2 tablespoons dry sherry or 2 tablespoons rice wine
1 tablespoon soy sauce
1 tablespoon minced fresh garlic, to taste ( lots is better!)
1 tablespoon fresh minced ginger
1 teaspoon sesame oil
1 1/2-2 lbs uncooked medium shrimp, peeled and deveined
3/4 cup chicken broth
3 tablespoons sugar, to taste
1 1/2 tablespoons cornstarch
1/4 cup soy sauce
3 tablespoons dry sherry or 3 tablespoons rice wine
2 teaspoons rice vinegar
6 small chili peppers or 1 teaspoon crushed dry red pepper flakes, to taste
4 tablespoons oil, divided
1 tablespoon minced fresh garlic, to taste
1 1/2 cups green onions, cut in 1/2 inch pieces
1 red bell peppers, seeded and cored, cut into 1/2 inch squares
1 1/2 teaspoons sesame oil
Directions:
In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
Meanwhile, blend together all sauce ingredients.
Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
Wipe out the pan with a paper towel.
Heat the remaining oil in the same pan.
Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
Add in the green onions and bell pepper; stir-fry 1 minute.
Add in the sauce mixture; cook, stirring until sauce boils and thickens.
Stir in the shrimp and sesame oil.
Serve immediately.
Servings: 6
Time preparation: 45 min.
Time total: 55 min.