Stir-Fry Shrimp in Sweet and Spicy Sauce

1 lb frozen raw shrimp - deveined

1 inch piece of fresh ginger

2 cloves of garlic, minced

2 green onions

2 red bell pepper

2-3 cups peanut oil/canola oil

1 teaspoon of white wine

1 1/2 teaspoon of salt

2 1/2 tablespoons cornstarch

6 tablespoon chicken broth

1 teaspoon sugar

1 teaspoon red chili flakes

2 tablespoon hot chili oil

1/4 cup ketchup

Peel and devein frozen shrimp. In a small bowl, combine the shrimp with white wine and salt. Allow the shrimp to marinate for 10-15 minutes.

Prepare the sauce by combining chicken broth, sugar, salt, hot chili oil, ketchup, and red chili flakes. Set aside.

Chop bell peppers into small pieces. Cut green onions. Finely chop garlic cloves. Grate the ginger. Set aside.

Pat dry the shrimp with paper towels and toss in cornstarch.

In a wok, heat up peanut oil on medium-high heat. Toss in the shrimp and stir-fry for 2-3 minutes (or until the shrimp is done). Turning the heat down to medium, remove the shrimp and set aside. Toss in garlic and ginger, stir until aromatic. Add the bell peppers and cook for 5 minutes. Add the shrimp, stir, and then pour in the sauce. Thicken the sauce with cornstarch water.

Garnish with freshly chopped green onions and serve with jasmine rice.