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Recipe by: ilsa
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1 tbsp. ginger
1 tbsp. garlic
1 tbsp. green onions
1 green hot pepper
3 cups chicken stock
1 cup soy sauce
2 tsp. sesame oil
3 tsp. cornstarch
2 tsp. water
1 cup peanut oil
2 lbs. shrimp
1/2 cup flour
1 bell pepper, chopped
1 red pepper, chopped
2 tbsp. white wine
1 medium onion, chopped
Grind ginger, garlic, green onions and green hot pepper to a paste. Set aside.
Reduce the chicken stock and soy sauce to 2 cups. This will take 10--15 minutes. Season with white pepper and add sesame oil. Thicken with cornstarch that has been dissolved with water.
Heat the peanut oil until it's very hot. Then add the shrimp that have been lightly dusted in flour. Give shrimp 2--3 minutes in the hot oil and add vegetables for another minute. Don't over-cook. The vegetables are mostly for color, and it's not necessary to use all the vegetables unless you want to.
Drain the oil by holding a lid over the shrimp and vegetables. Add the paste until lightly browned. Finish with a splash or two of white wine.
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