Szechuan Shrimp
INGREDIENTS
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1 pound shrimp (size 50/60, peeled and de-veined)
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1 teaspoon vegetable oil, plus 2 tablespoons (divided)
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1/2 teaspoon cornstarch
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1/2 teaspoon minced ginger
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2 teaspoons doubanjiang (chili bean sauce) or chili oil (NOTE: the chili oil should have flakes in it)
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2 cloves garlic, minced
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1/4 cup minced shallots or red onion
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1 tablespoon tomato ketchup
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1 tablespoon hoisin sauce
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1 tablespoon Shaoxing wine
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1/4 cup chopped water chestnuts (optional)
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1/2 red bell pepper, diced
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1 cup chicken stock
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1 teaspoon rice vinegar
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1 teaspoon sesame oil
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1/4 teaspoon salt
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1/4 teaspoon sugar
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⅛ teaspoon fresh ground white pepper
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Cornstarch slurry: 2 tablespoons cornstarch mixed with 2 tablespoons of water
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1 scallion, chopped
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