Ingredients
¼ cup chicken stock, low sodium
1 tbsp soy sauce
1 tbsp rice wine vinegar
2 tbsp hoisin sauce
1 tsp Chinese chili paste
2 tsp sesame oil
3 tbsp sugar
2 tsp cornstarch
2 tbsp vegetable oil
2 cloves garlic , (about 2 tsp) minced
1 tsp fresh ginger, minced
6 dried red whole chilis
24 large shrimp, peeled and deveined
3 scallion greens, sliced
Preparation
Combine stock, soy sauce, vinegar, hoisin, chili paste, sesame oil, sugar, and cornstarch in a small bowl and mix with a fork until blended and smooth.
Heat oil in a large wok over high heat until smoking. Add garlic and ginger and stir fry for about 15 seconds until fragrant. Immediately add whole chilies and shrimp and toss to combine.
Add sauce and simmer, stirring constantly, until thickened into a thick glossy glaze. Transfer contents immediately to a hot plate and serve with steamed rice. Enjoy!
