1 ounce water
1 teaspoon cornstarch
2 tablespoons canola oil
7 baby carrots, halved lengthwise
8 ounces shrimp
½ cup water chestnut slices
24 snow peas
1 large chopped garlic clove
1 large chopped green onion
1 tablespoon chili paste
¼ teaspoon ground white pepper
2 teaspoons ground bean sauce
2 tablespoon sherry
Fresh chopped cilantro, for garnish
Sauce
2 tablespoons soy sauce
2 teaspoons sugar
1/8 cup water
2 teaspoons white vinegar
1. In a small bowl, combine the water and cornstarch and set aside.
2. In another bowl, combine the sauce ingredients and set aside.
3. Heat a large sauté pan or wok until smoking. Add oil and carrots and sauté for 2 minutes
until the color of carrots brightens.
4. Add the shrimp and stir-fry about 3 minutes until about halfway cooked.
5. Add water chestnuts, snow peas, and garlic. Sauté for about 1 minute.
6. Add the onions. Add the chili paste, pepper, bean sauce, and when you smell the
“nuttiness” of the bean sauce (about 2 minutes), reduce heat and add sherry.
7. Add the sauce mixture and let it boil briefly (about 2 minutes). Add cornstarch mixture and
stir until thickened.