Sichuan Shrimp With Chili Sauce

• 1 lb large shrimp, not more than 24 to a pound
• 2 teaspoons soy sauce
• 2 teaspoons shaoxing cooking wine (or rice wine)
• 1 tablespoon mashed and finely minced garlic
• 1 tablespoon mashed and finely minced ginger
• 12 of a green onion, thinly sliced
• 3 -6 hot red chili peppers
• 1 teaspoon hot chili paste (optional)
• 5 tablespoons ketchup
• 1 tablespoon sugar
• 12 tablespoon salt
• 1 tablespoon shaoxing cooking wine
• 10 spears asparagus, cut off whole tips, 1-inch steep diagonal cut
• 1 stalk celery, cut in thin diagonal slices
• 1 good size bamboo shoot, cut in long thin slices
• 6 tablespoons oil
• 1 dash toasted sesame oil

1. Boil a quart of water in your wok.
2. Immerse all the veggies and boil rapidly until they each peak color brightness.
3. Immediately strain out into a bowl and set aside.
4. Or you can do them in your microwave.
5. Put 5 tablespoons of oil into wok.
6. Get it smoking hot and stir the shrimp until it is pink and done.
7. This shouldn't take more than a couple of minutes - it all depends on the horsepower of your stove.
8. Put onto plate and discard all excess oil and quickly clean the wok.
9. Heat 1 tablespoon of oil in wok .
10. Get it smoking hot and toss in the hot peppers.
11. Cook them for a minute, at most, until you are getting good whiffs of cooking chili.
12. Add the other seasonings and stir for 15-20 seconds.
13. Add the sauce and stir to mix.
14. Add back in the shrimp and veggies.
15. Stir until you are sure it is all reheated.
16. Give a quick dash of toasted sesame oil, then a quick stir.
17. Pour onto a nice plate of white rice.

shrimp, soy sauce, cooking wine, garlic, ginger, green onion, hot red chili peppers, hot chili paste, ketchup, sugar, salt, cooking wine, celery, bamboo shoot, oil, sesame oil

Taken from www.food.com/recipe/sichuan-shrimp-with-chili-sauce-316917 (may not work)