Fireworks Shrimp

• 1 pound medium shrimp peeled and deveined
• 1/2 teaspoon fresh ginger Finely minced
• 1/4 cup tomato sauce
• 1 teaspoon red wine vinegar
• 1 tablespoon oil
• 1/4 pound snow peas trimmed
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 4 bok choy stalks, but into 1-1/2" pieces
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 3 garlic cloves finely minced
• 1 1/2 teaspoons chili paste w/garlic
• 1 tablespoon light soy sauce
• 1/2 teaspoon sugar
• 3 green onions cut into 3" pieces

1. Cut shrimp in half lengthwise, set aside.
2. Combine minced garlic, ginger and chili paste in small bowl, set aside.
3. Blend tomato sauce, oyster sauce, soy sauce, vinegar, sesame oil and sugar in another bowl, set aside.
4. Heat wok to very hot.
5. Add 1-1/2 tsp. oil and heat.
6. Add shrimp and stir bok choy and green onions and stir fry until peas turn bright green.
7. Pour tomato sauce mixture around sides of wok.
8. Return shrimp to wok.
9. Stir in small amounts of cornstarch solution to thicken.

shrimp, ginger, tomato sauce, red wine vinegar, oil, snow peas, oyster sauce, sesame oil, choy stalks, cornstarch, cold water, garlic, chili paste, soy sauce, sugar, green onions

Taken from www.yummly.com/recipe/Fireworks-Shrimp-1655933 (may not work)