Sichuan-Style Shrimp ==================== 1 1/2 tablespoons peanut oil 2 teaspoons finely chopped fresh ginger 1 tablespoon coarsely chopped garlic 2 tablespoon finely chopped scallions 1 lb. raw shrimp, shelled and deveined For the sauce: 1 tablespoon tomato paste 2 teaspoons chili bean sauce 2 teaspoons Chinese black vinegar or cider vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons sugar 2 teaspoons sesame oil Cilantro sprigs, to garnish (optional) 1. Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions. 2. Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minutes. 3. Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Serve at once.
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