2 tablespoons canola oil
8 ounce 36-40 shrimp
7 baby carrots, halved lengthwise
1/2 cup water chestnut slices
20 to 24 snow peas
1 large scallion, white part, 1/4″ sliced
1 large garlic clove, chopped finely
2 tablespoons sherry
1 tablespoon sambal chili paste
1/4 teaspoon ground white pepper
2 teaspoons ground bean sauce
cilantro, for garnish
cornstarch slurry (1 teaspoon cornstarch blended with 1 ounce water)
For sauce :
2 tablespoons soy sauce
2 teaspoons granulated sugar
2 ounces water
2 teaspoons white vinegar
Assemble sauce ingredients and put aside.
Heat a large sauté pan, cast iron skillet, or electric wok until smoking.
Add oil and baby carrots, sauté until the color of carrots brightens.
Add shrimp and stir fry until about half way cooked.
Add water chestnuts, snow peas and garlic. Sauté 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.