Ingredients

• 1-1/2 tablespoon hoisin sauce
• 1 tablespoon dry sherry
• 1 teaspoon granulated sugar
• 1/2 to 1 teaspoon chili paste
• 1 egg white
• 1 tablespoon cornstarch
• 1 pound medium shrimp, shelled and deveined
• 1 tablespoon vegetable oil
• 1/2 teaspoon fresh grated gingerroot
• 1 garlic clove, minced
• 1/4 cup unsalted, dry-roasted peanuts

Directions

1. In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste. Mix well and set aside.
2. In a medium bowl, combine egg white and cornstarch. Beat well. Add shrimp and mix well to coat. Set aside.
3. Heat oil in large skillet or wok over medium-high heat. Add shrimp, ginger, and garlic. Cook, stirring, for 2 to 3 minutes or until shrimp are opaque-pink. Add hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes or until shrimp are well coated. Stir in peanuts and serve.