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2 lbs shrimp
1 tbsp ginger
1 tbsp Garlic
1 tbsp green onions
1 green Hot pepper
3 cups chicken stock
1 cup soy Sauce
2 tsp sesame oil
1 c peanut oil
2 to
3 tsp cornstarch
2 tsp water
1/2 c flour
1 bell pepper, chopped
1 red pepper, chopped
1 to
2 tbsp white wine
1 medium onion, chopped

Grind ginger, Garlic, green onions and green Hot pepper to a paste. Set aside.
Reduce the chicken stock and soy Sauce to 2 cups. This will take 10- 15 minutes. Season with white pepper and add sesame oil. Thicken with cornstarch that has been dissolved with water.
Heat the peanut oil until it's very hot. Then add the shrimp that have been lightly dusted in flour. Give shrimp 2-3 minutes in the hot oil and add Vegetables for another minute. Don't over-cook. The Vegetables are mostly for color, so you donít have to use all the Vegetables unless you want to. Drain the oil from the shrimp and Vegetables. Add the paste until lightly browned. Finish with a splash or two of white wine if desired.

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