I developed this recipe; trying to get that yummy sweet-hot garlic sauce you get in Chinese restaurants. Are you paying attention Jackie? This is GOOD. Substitute chicken for shrimp if you wish. Don't forget to remove the tails before cooking.
Thank you Cathy, for the photo.
1 tablespoon vegetable oil
1 pound raw shrimp peeled, deveined, and tails removed
2 small zucchini
1 tablespoon cornstarch
1 tablespoon dry sherry
2 teaspoons minced garlic
2 teaspoons minced ginger
3 scallions, white part mostly, sliced thin diagonally
SAUCE
1/4 cup soy sauce
2/3 cup chicken stock
1 tablespoon sugar
1 tablespoon cornstarch
2 tablespoons dry sherry
1 tablespoon sweet chili sauce (Mae Ploy)
2. Combine the sauce ingredients in small bowl and set aside.
3. Slice the zucchini in half, lengthwise; then slice each half diagonally into 1/4-inch slices; set aside.
4. Heat a wok or large sauté pan over medium heat. Add peanuts and toast them briefly; remove from pan; set aside.
5. Turn heat under wok to high. Add 1 tablespoon vegetable oil. When oil is hot, add the zucchini and stir-fry until beginning to brown. Remove from wok. Season with salt.
6. Add the shrimp to wok and stir-fry. When shrimp is almost opaque (cooked-thru), add the minced garlic and ginger. Stir one minute, then add the cooked zucchini and toss all together. Add sauce to wok and stir constantly as sauce thickens. Toss in the scallions and the peanuts. Remove wok from heat when sauce reaches desired thickness. Serve over steamed white rice.