The best shrimp ever!

This is a recipe we keep going back to -- probably once a week even! And it just keeps getting better. It's adapted from a recipe at epicurious from Ken Hom's Foolproof Chinese Cooking. I've doubled the sauce, added snow peas and changed out black bean paste for chili-garlic paste.

Spicy Sichuan-Style Shrimp

• 1 1/2 tablespoons peanut oil
• 2 Tb finely chopped fresh ginger
• 1-2 tablespoon coarsely chopped garlic
• 2-3 tablespoon finely chopped scallions
• 1 lb raw shrimp, shelled and deveined
• snow or snap peas
  

For the sauce:

• 2 tablespoon tomato paste
• 3-4 teaspoons chili-garlic paste/sauce
  
• 4 teaspoons rice wine vinegar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 teaspoons sugar
• 4 teaspoons sesame oil
• Cilantro sprigs, to garnish (optional)

1. Heat a wok/large heavy saute pan over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions.

2. Stir-fry for 20 seconds, then add the shrimp and snow peas. Stir-fry the shrimp for about 1 minute.

3. Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Garnish with cilantro and serve at once.

The best!!