P. F. Chang's China Bistro Firecracker Shrimp

2 tablespoons canola oil
8 ounces 36-40 shrimp
7 baby carrots, halved lengthwise
1/2 cup water chestnut slices
20 to 24 snow peas (china peas)
1 large scallion - white part - 1/4-inch minced
1 large garlic clove, chopped fine
2 tablespoons sherry
1 tablespoon sambal chili paste ("Rooster" label)
1/4 teaspoon ground white pepper
2 teaspoon ground bean sauce
Cilantro (for garnish)
Cornstarch slurry (1 teaspoon cornstarch blended
with 1 ounce water)

Sauce
2 tablespoons soy sauce
2 teaspoons granulated sugar
2 ounces water
2 teaspoons white vinegar

Assemble sauce ingredients and put aside.

Heat a large saut� pan, cast iron skillet, or electric wok until smoking.

Add oil and baby carrots, saut� until the color of carrots brightens.

Add shrimp and stir fry until about half way cooked.

Add water chestnuts, snow peas and garlic. Saut� briefly.

Add scallions.

Add chili paste, ground white pepper, ground bean sauce, when you smell the "nuttiness: of the ground bean sauce, reduce heat and add sherry. Introduce sauce mixture, let boil briefly.

Add cornstarch slurry and stir until thickened (approximately 30 seconds).

Serve with steamed rice on platter or in large bowl, garnish with cilantro.

Servings: 2