1 pound jumbo shrimp
1 medium carrot, cut into strips
1 small onion, cut into strips
1 can bamboo shoots, cut into strips
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 teaspoons sugar
1/4 cup ketchup
1/3 cup vinegar
1/3 cup water
1 teaspoon cornstarch
1 tablespoon dried red chili pepper, chopped into small pieces
1 tablespoon oil
salt to taste
In a small mixing bowl, mix sugar, ketchup, vinegar, water and cornstarch.
In wok, add oil, ginger and garlic. Stir fry in high heat.
Add shrimp, stir fry until shrimp is cooked.
Add onion and carrot stir fry until onion is cooked. Add
bamboo shoot, stir fry for one minute.
Add salt to taste Add sauce mixture and chili pepper, stir
fry for one to two minutes.
Serve hot with steamed rice.