Firecracker Shrimp

I can you see you on the fouth of July
sitting in your back yard shooting off
firecrackers,eating firecracker shrimp.

Ingredients:
2 tbsp canola oil
1/2 pound shrimp
7 baby carrots, halved lengthwise
1/2 cup water chestnut slices
20 to 24 snow peas
1 large scallion, white part, ¼" sliced
1 large garlic clove, chopped finely
2 tbsp sherry
1 tbsp chili paste
¼ tspn ground pepper
2 tspn ground bean sauce
cilantro, for garnish
cornstarch slurry
(1 tspn cornstarch blended with 1 oz water)
Sauce:
2 tbsp soy sauce
2 tspn granulated sugar
2 oz water
2 tspn white vinegar

Directions:
Assemble sauce ingredients and put aside.
Heat a large saute pan, cast iron skillet,
or electric wok until smoking.
Add oil and baby carrots,
saute until the color of carrots brightens.
Add shrimp and stir fry until about half way cooked.
Add water chestnuts, snow peas and garlic. Saute 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.