P. F. Chang`s China Bistro Firecracker Shrimp

By á-30

Ingredients

• 2 * 2 tablespoons canola oil
• 8 * 8 ounces 36-40 shrimp
• 7 * 7 carrots, halved lengthwise
• 1/2 * 1/2 cup water chestnut slices
• 24 * 24 peas
• 1 * 1 large scallion - white part - 1/4-inch minced
• 1 * 1 large garlic clove, chopped fine
• 2 * 2 tablespoons sherry
• 1 * 1 tablespoon sambal chili paste
• 1/4 * 1/4 teaspoon ground white pepper
• 2 * 2 teaspoons ground bean sauce
• * (for garnish)
• * ***Cornstarch slurry***
• 1 * 1 teaspoon cornstarch
• * with
• 1 * 1 ounce water
• * ***Sauce***
• 2 * 2 tablespoons soy sauce
• 2 * 2 teaspoons sugar
• 2 * 2 ounces water
• 2 * 2 teaspoons white vinegar

Preparation

Step 1

Assemble sauce ingredients and put aside. 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.
Add water chestnuts, snow peas and garlic. Saute briefly. Add scallions. Add chili
paste, ground white pepper, ground bean sauce, when you smell the "nuttiness:
of the ground bean sauce, reduce heat and add sherry. Introduce sauce mixture,
let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30
seconds). Serve with steamed rice on platter or in large bowl, garnish with
cilantro.