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 pepper, seeded and cored, cut into 1/2 inch squares
• 1 1/2 teaspoons sesame oil

Instructions

1. In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.

2. Meanwhile, blend together all sauce ingredients.

3. 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!).

4. 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.

5. Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.

6. Wipe out the pan with a paper towel.

7. Heat the remaining oil in the same pan.

8. Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.

9. Add in the green onions and bell pepper; stir-fry 1 minute.

10. Add in the sauce mixture; cook, stirring until sauce boils and thickens.

11. Stir in the shrimp and sesame oil.

12. Serve immediately.