P.F. Chang's Firecracker Shrimp
1 ounce water
1 teaspoon cornstarch
2 tablespoons canola oil
7 baby carrots, halved lengthwise
8 ounces shrimp
½ cup water chestnut slices
24 snow peas
1 large chopped garlic clove
1 large chopped green onion
1 tablespoon chili paste
¼ teaspoon ground white pepper
2 teaspoons ground bean sauce
2 tablespoon sherry
Fresh chopped cilantro, for garnish
2 tablespoons soy sauce
2 teaspoons sugar
1/8 cup water
2 teaspoons white vinegar
In a small bowl, combine the water and cornstarch and set aside.
In another bowl, combine the sauce ingredients and set aside.
Heat a large sauté pan or wok until smoking. Add oil and carrots and sauté for 2 minutes until the color of carrots brightens.
Add the shrimp and stir-fry about 3 minutes until about halfway cooked.
Add water chestnuts, snow peas, and garlic. Sauté for about 1 minute.
Add the onions. Add the chili paste, pepper, bean sauce, and when you smell the “nuttiness” of the bean sauce (about 2 minutes), reduce heat and add sherry.
Add the sauce mixture and let it boil briefly (about 2 minutes). Add cornstarch mixture and stir until thickened.
Garnish with chopped cilantro.