P.F. Changs Firecrake Shrimp

2 T. canola oil
8 oz. 36-40 shrimp
7 baby carrots, halved lengthwise
1/2 C. water chestnut slices
20 to 24 snow peas (china peas)
1 large scallion - white part - 1/4-inch minced
1 large garlic clove, chopped fine
2 T. sherry
1 T. sambal chili paste ("Rooster" label)
1/4 tsp. ground white pepper
2 tsp. ground bean sauce
Cilantro (for garnish)
Cornstarch slurry (1 tsp. cornstarch blended with 1 oz. water)

Sauce
2 T. soy sauce
2 tsp. sugar
2 oz. water
2 tsp. white vinegar

Assemble sauce ingredients and put aside. Heat a large sauté pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots, sauté until the color of carrots brightens. Add shrimp and stir fry until about half way cooked. Add water chestnuts, snow peas and garlic. Sauté 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. Servings: 2