Sichuan Shrimp with Chili Sauce recipe

Ingredients:
1 lb large shrimp - not more than 24 to a pound
2 tsp.
soy sauce
2 tsp. Shaoxing Cooking Wine -- ordinary rice wine is okay, but
not as good
Seasonings:
1 Tbsp. mashed and finely minced garlic
1
Tbsp. mashed and finely minced ginger
1/2 of a green onion, thinly
sliced
3-6 Red Hot Chili Peppers -- genuine Tabasco peppers work really
great.
1 tsp. hot chili paste (optional)
Sauce:
5 Tbsp
ketchup
1 Tbsp sugar
1/2 Tbsp salt
1 Tbsp Shaoxing Cooking
Wine
Vegetables: Not essential, but a very worthwhile addition:
10
spears of asparagus, cut off whole tips, 1-inch steep diagonal cut for the
stems
1 stalk of celery - cut in thin diagonal slices
1 good size
bamboo shoot - cut in long thin slices to compliment the other
vegetables
6 Tbsp oil
Dash of Toasted Sesame Oil

Procedures:
Boil a quart
of water in your wok. Immerse all the veggies and boil rapidly until they
reach peak color brightness. Immediately strain out into a bowl and set
aside. Or you can do them in your microwave.
Put 5 tablespoons of oil
into wok. Get it smoking hot and stir the shrimp until it is pink and done.
This shouldn't take more than a couple of minutes - it all depends on the
horsepower of your stove. Put onto plate and discard all excess oil and
quickly clean the wok.
Heat 1 tablespoon of oil in wok . Get it smoking
hot and toss in the hot peppers. Cook them for a minute, at most, until you
are getting good whiffs of cooking chili. Add the other seasonings and stir
for 15-20 seconds.
Add the sauce and stir to mix. Add back in the shrimp
and veggies. Stir until you are sure it is all reheated. Give a quick dash
of toasted sesame oil, then a quick stir.
Pour it out onto a nice, light
colored or glossy black platter, so you can admire the colors.