1lb fresh shrimp, not frozen. Large, deveined, but with shells intact.
Hot pepper to your liking- avoid peppersauce
2 cups mixed vegetable of your choice, I used water chestnuts, onions and sweet pepper here. Pinapple works well.
tsp of equal amounts of crushed ginger and garlic combined
1/2 tsp salt
1/4 tsp five spice powder
1/4 tsp white pepper
2 tbsp good quality rice wine
1/2 cup tomato paste – not ketchup
1/4 tsp vetsin
chopped chive as garnish
Season shrimp with salt, 5-spice powder, hot pepper, white pepper and vetsin. Marinate for an hour or 2.
Heat 1/2 cup cooking oil in your trusty wok until smoking. Throw in shrimp and the ginger and garlic into the wok. Cook shrimp over high heat for a couple minutes on each side.
Remove Cooked shrimp from the wok.
Remove most of the oil from the wok and add vegetables, salt, sugar, a dash of white pepper, and rice wine. Stir fry for 2- 3 minutes.
Add tomato paste and 1/2 cup water, bring to a simmer.
Place the shrimp back into the wok and simmer for a few minutes. Turn off heat and add a few dashes of sesame oil.
Remove from Wok, garnish with chopped chive. Done.
Serve over a bed of Chow noodles or next to it as the case may be.