KUNG PAO SHRIMP

INGREDIENTS

- 1-1/2 tablespoon hoisin sauce
- 1 tablespoon dry sherry
- 1 teaspoon granulated sugar
- 1/2 to 1 teaspoon chili paste
- 1 egg white
- 1 tablespoon cornstarch
- 1 pound medium shrimp, shelled and deveined
- 1 tablespoon vegetable oil
- 1/2 teaspoon fresh grated gingerroot
- 1 garlic clove, minced
- 1/4 cup unsalted, dry-roasted peanuts

DIRECTIONS

In a small bowl, combine hoisin sauce, sherry,
sugar, and chili paste. Mix well and set aside.

In a medium bowl, combine egg white and cornstarch. Beat
well. Add shrimp and mix well to coat. Set aside.

Heat oil in large skillet or wok over medium-high heat.
Add shrimp, ginger, and garlic. Cook, stirring, for
2 to 3 minutes or until shrimp are opaque-pink. Add
hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes
or until shrimp are well coated. Stir in peanuts and serve.