P. F. Chang`s China Bistro Firecracker Shrimp
2 tablespoons canola oil
8 ounces 36-40 shrimp
7 carrots, halved lengthwise
1/2 cup water chestnut slices
1 large scallion - white part - 1/4-inch minced
1 large garlic clove, chopped fine
2 tablespoons sherry
1 tablespoon sambal chili paste
1/4 teaspoon ground white pepper
2 teaspoons ground bean sauce
1 teaspoon cornstarch
1 ounce water
2 tablespoons soy sauce
2 teaspoons sugar
2 ounces water
2 teaspoons white vinegar
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.