- 1 1/4 lbs. fresh or frozen shrimp
- 4 tsp. reduced-sodium soy sauce
- 4 tsp. grated fresh ginger or 1/2 tsp. ground ginger
- 1 T. dry sherry or water
- 1 T. Oriental chili sauce with garlic
- 1 tsp. cornstarch
- 1 tsp. toasted sesame oil
- 1/8 tsp. kosher salt
- 1 1/2 tsp. soy sauce
- 1/2 tsp. cornstarch
- 4 tsp. canola oil
- 3 cloves garlic, minced (1 1/2 tsp. minced)
- 2 cups sliced fresh mushrooms
- 1 medium red bell pepper, cut into 1/2 inch pieces
- 2 c. fresh pea pods, trimmed
- 6 c. shredded Chinese (Napa)cabbage
- 1/4 c. dry-roasted peanuts
- 2 T. sliced green onions
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp, pat dry with paper towels. For sauce, in a small bowl combine the 4 tsp soy sauce, the ginger, dry sherry or water, oriental chili sauce, the 1 tsp. cornstarch, the sesame oil, and the 1/8 tsp. kosher salt. Set aside.
Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper. Stir in the 1 1/2 tsp. soy sauce and the 1/2 tsp. cornstarch. Set aside.
In a wok or 12-inch skillet heat 2 tsp. of the oil over medium-high heat. Add garlic; stir-fry for 30 seconds. Add mushrooms; stir-fry for 3 minutes. Add bell pepper; stir-fry for 1 minute. Add pea pods; stir-fry for 2 minutes. Remove vegetables from wok.
Add remaining 2 tsp. oil to wok or skillet. Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque. Stir sauce; add to work. COok and stir until boiling; cook and stir for 2 minutes more. Add mshroom mixture and Chinese cabbage. Toss to coat.
To serve, sprinkle with peanuts and green onion.