Ingredients

• 2 tablespoons vegetable oil
• 8 ounces shrimp (buy the #36-40 sized ones)
• 7 baby carrots, halved lengthwise
• 1/2 cup water chestnut, sliced
• 24 snow peas
• 1 large scallion, white part 1/4-inch minced
• 1 large garlic clove, minced
• 2 tablespoons sherry wine
• 1 1/2 tablespoons sambal chili paste
• 1/4 teaspoon white pepper
• 2 teaspoons ground bean sauce
• cilantro, chopped (garnish)
• 1 teaspoon cornstarch blended with 1 ounce water
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 2 ounces water
• 2 teaspoons white vinegar

Instructions

1. Assemble sauce ingredients and put aside.

2. Heat a large saute pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots; saute until the color of carrots brightens. Add shrimp and stir fry until about half way cooked (1 minute). Add water chestnuts, snow peas and garlic. Saute briefly.

3. Add scallions. Add chili paste, ground white pepper, and ground bean sauce. When you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry.

4. Pour in the sauce mixture and let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds).

5. Serve along with steamed rice and garnish with cilantro.