Chili Shrimp

• 2 tablespoons sherry dry
• 1 tablespoon sugar
• 1 teaspoon rice vinegar
• 1 tablespoon soy sauce, tamari dark
• 1 teaspoon soy sauce, tamari light
• 2 tablespoons chicken broth
• 3 teaspoons thai chili paste
• 1 teaspoon cornstarch
• 16 large shrimp
• 5 each scallions, spring or green onions
• 4 teaspoons ginger minced
• 4 cloves garlic minced
• 4 1/2 tablespoons vegetable oil
• 1 teaspoon sesame oil

1. Combine seasoning sauce ingredients in bowl (everything before shrimp).
2. Stir to dissolve cornstarch.
3. Devein shrimp without shelling--or buy them that way Heat wok over high heat until hot.
4. Add 2 1/2 tablespoon oil and heat until hot, but not smoking.
5. Add shrimp and stir fry about 5 min until almost cooked.
6. Remove pan over high heat, add 2 teaspoons oil, and stir fry onions, ginger, garlic, 30 sec.
7. Stir seasoning sauce, and add to wok.
8. Stir until slightly thickened.
9. Add shrimp, and stir until evenly coated.
10. Turn off heat and add sesame oil and swirl.

sherry dry, sugar, rice vinegar, soy sauce, soy sauce, chicken broth, thai chili paste, cornstarch, shrimp, scallions, ginger, garlic, vegetable oil, sesame oil

Taken from recipeland.com/recipe/v/chili-shrimp-44095 (may not work)