4 servings

1 lb of Large Shrimp, peeled and deveined
2 tsp Cornstarch
1 tsp Sesame oil
1/4 tsp Salt
1 Pinch White Pepper
3 Tbs Ketchup
2 tsp Rice vinegar or lemon juice
1 tsp Oriental chili paste or sauce
1 cup Broccoli flowerets
1 Tbs Olive oil
1 tsp Minced or pressed garlic
1 Tbs Shao Hsing wine or dry sherry

1. Rinse shrimp briefly and pat dry. In a small bowl, combine cornstarch, sesame oil, salt, and a pinch of white pepper.

2. Add shrimp and stir to coat. Cover and marinate in refrigerator for 30 - 60 minutes.

3. In a small bowl, mix together ketchup, rice vinegar, and chili paste. Set aside.

4. In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender; approx. 1 1/2 minutes. Drain broccoli, rinse under cold water until cool, and then drain again. Arrange broccoli in center of serving platter. Set aside.

5. Place a wok or 10-12 inch frying pan over high heat. When it is hot, add oil and stir to coat the surface. Add garlic and Shrimp, and stir-fry until shrimp turn pink; about 2 minutes. Remove half the shrimp from wok; set aside. To remaining shrimp in wok or pan, add the wine and a pinch of white pepper. Stir the Shrimp, coating completely, and then place the Shrimp on one side of platter.

6. Return reserved Shrimp to wok. Add chili sauce and stir to coat shrimp and heat through for 1 minute. Spoon shrimp and sauce onto other side of serving platter.