SEASONING SAUCE 2 tablespoons dry sherry
1 tablespoon sugar
1 teaspoon red rice wine vinegar
1 tablespoon soy sauce — dark
1 teaspoon soy sauce — light
2 tablespoons chicken broth
3 teaspoons chili paste
1 teaspoon cornstarch
END OF SAUCE 16 large shrimp
5 green onions — minced
4 teaspoons ginger — minced
4 cloves garlic — minced
4 1/2 tablespoons oil
1 teaspoon sesame oil
Combine seasoning sauce ingredients in bowl. Stir to dissolve cornstarch. Devein shrimp without shelling–or buy them that way Heat wok over high heat till hot. Add 2 1/2 T oil and heat till hot, but not smoking. Add shrimp and stir fry about 5 min till almost cooked. Remove Heat pan over high heat, add 2t oil, and stir fry onions, ginger, garlic, 30 sec. Stir seasoning sauce, and add to wok. Stir till slightly thickened. Add shrimp, and stir till evenly coated. Turn off heat and add sesame oil and swirl. Serve NOTE–serve with rice, Smoked Bean Sprouts. Messy, hot and wonderful!