Adapted from this recipe ~ serves 4 easily
2 lb. shrimp, deveined and peeled
2 Tbsp. soy sauce
4 Tbsp. sesame oil
2 Tbsp. rice wine
2 egg whites
1 tsp. salt
For the rest of the recipe:
4 green onions, chopped
1 red bell pepper, cut in bit sized pieces
bok choy, cut into pieces
1 can of sliced water chestnuts
4 Tbsp peanut oil (we used vegetable oil)
8-10 dried chilis
8 cloves of garlic, minced
1 Tbsp. grated ginger
4 Tbsp soy sauce
6 Tbsp rice wine
4 Tbsp Chinese black vinegar (or balsamic)
1 tsp sugar (we used splenda)
2 cup chicken broth
2 Tbsp cornstarch diluted in 4 Tbsp water
2/3 cup roasted peanuts
Make marinade by combining the ingredients (soy sauce, sesame oil, rice wine, egg whites, and salt. Add shrimp and cover. Refrigerate for 30 minutes.
Heat peanut/veggie oil in a pan. Saute the red chilis until they darken.
Add garlic, ginger, scallions, red pepper and bok choy to the pan. Cook for 2-3 minutes.
Add the shrimp and stir fry for 2 minutes.
Add soy sauce, rice wine, vinegar, sugar and chicken broth.
Add cornstarch to thicken.
Stir in the peanuts to coat.