Fireworks Shrimp

Photo: flickr user llee_wu

Ingredients

1 pound Medium shrimp, peeled and deveined

1/2 teaspoon Finely minced fresh ginger

1/4 cup x ' tomato sauce

1 teaspoon Red wine vinegar

1 tablespoon Oil

1/4 pound Snow peas, trimmed

1 tablespoon Oyster sauce

1 teaspoon Sesame oil

4 Bok choy stalks, but into 1-1/2" pieces

2 tablespoons Cornstarch mixed with 3 Tbsp. cold water

3 Garlic cloves, finely minced

1 1/2 teaspoons Chili paste w/garlic

1 tablespoon Light soy sauce

1/2 teaspoon Sugar

3 Green onions, cut into 3" pieces

Preparation

This recipe is what I consider a real gourmet recipe. It is the recipe which the Idaho Power sends out with their bills each month.

Cut shrimp in half lengthwise, set aside. Combine minced garlic, ginger and chili paste in small bowl, set aside. Blend tomato sauce, oyster sauce, soy sauce, vinegar, sesame oil and sugar in another bowl, set aside. Heat wok to very hot. Add 1-1/2 tsp. oil and heat. Add shrimp and stir bok choy and green onions and stir fry until peas turn bright green. Pour tomato sauce mixture around sides of wok. Return shrimp to wok. Stir in small amounts of cornstarch solution to thicken.

Makes four large servings.