Most Americans are familiar with the Cantonese style of Chinese cooking in most restaurants. The foods of China are influenced by regions. So the Cantonese style is the ones most people are accustomed to. The flavors are sweet, simple, focusing on fresh seafood, with rice and noodles as the starches. However in Szechuan cooking it is more of a spicier persona. And in some districts this style is presented very uniform and elegant. So as I blog on Chinese foods in the near future, we'll get to know a little bit of the different takes on China and their cuisines.
1 lb. peeled and cleaned shrimp
1 1/2 tbsp of ketchup
1 1/2 tbsp. of Sambal Oelek (chili paste)
1 tbsp. of sherry wine/ or rice wine
1 1/2 tbsp. of Yamasa Soy Sauce (or other brand)
1 1/2 tsp. of raw sugar
1/2 tsp. red pepper flakes
1 tbsp. cornstarch
2 tsp. of peanut or canola oil
4 green onions fine chopped
1-2 tbsp. minced ginger
2 tsp. minced fresh garlic
Mix the ketchup, Sambal, wine, soy sauce, sugar, salt, pepper flakes, with cornstarch in a small bowl and mix well.
Heat up your wok over high heat, add oil, drop flame to medium high, add oil, swirl around wok, add green onions, ginger and garlic, and cook for few seconds, then add shrimp, still fry for about 2 minutes, add a small amount of water to prevent from sticking until shrimp turns pink.
Add in the sauce, stirring until the sauce thickens, and voila! You have it done! Was this simple? Yay!