Fireworks Shrimp

1 lb shrimp, shelled, deveined
¼ lb snow peas
4 bok choy stalks
3 green onions, cut diagonally

Seasonings:
3 cloves garlic, finely chopped
3 thin slices fresh ginger, peeled and finely minced

Sauce:
1 tsp chili paste with garlic (very hot, be careful)
3 tbs dry sherry
4 tbs tomato sauce
2 tbs oyster sauce
1 tbs thin soy sauce
2 tsp rice vinegar
1 tsp sesame oil

1 tbs tapioca starch mixed with 2 tbs water
2 tbs peanut oil

Preparation:
Cut shrimp in half down through vein and set aside. Clean snow peas by snaping off ends and drawing ends along the top ridge to remove fibers. Put in water to crisp. Cut bok choy in sharp diagonal, rotating stem a half a turn each cut. Combine seasonings. Combine sauce ingredients. Drain snow peas. Combine vegetables.

Heat oil in wok. Add shrimp, cook until shrimp just loses raw outside color. Remove and cover shrimp with wok top to keep warm. Heat oil in wok. Add seasonings, cook 30 seconds, add vegetables. Stir-fry until snow peas turn a bright green. Pour sauce around edge of wok. Return shrimp. Thicken sauce with a little of tapioca starch. Taste and adjust seasonings as needed. Serve.

Serves 4