Chow Shung Ding

• 1 teaspoon salt, divided
• 1/2 lb medium shrimp, shelled and deveined
• 2 teaspoons cornstarch, divided
• 1/4 teaspoon white pepper
• 1/4 lb chicken, cut into cubes
• 1 teaspoon finely chopped fresh ginger
• 1/2 green bell pepper
• 1/2 red bell pepper
• 2 tablespoons oil
• 2 teaspoons minced garlic
• 2 tablespoons hoisin sauce
• 2 teaspoons chili paste
• 1/2 cup canned water chestnut, diced
• 2 tablespoons chopped green onions with tops

1. place 1/2 t salt and 1 cup warm water in a small bowl and soak the shrimp for 5 minuutes.
2. rinse with cold water and dry.
3. in a medium bowl, toss the shrimp, 1 t cornstarch and white pepper, set aside.
4. toss the chicken with the ginger, the remaining 1/2 t salt and remaining cornstarch and set aside.
5. cut the green and red peppers into 3/4 inch pieces.
6. heat wok over high heat; add oil, garlic, chicken and shrimp; stir fry for 1 minute or till shrimp turns pink.
7. stir in hoisin sauce, chili paste, green and red peppers and water chestnuts, stir fry for 2-3 minutes.
8. place on platter and garnish with green onions.

salt, shrimp, cornstarch, white pepper, chicken, fresh ginger, green bell pepper, red bell pepper, oil, garlic, hoisin sauce, chili paste, water chestnut, green onions

Taken from www.food.com/recipe/chow-shung-ding-304581 (may not work)