SHANGHAI SHRIMP - SUSANNA SANG

12 peeled and de-veined shrimp

5 mushrooms sliced

1/2 onion sliced

1 small red pepper sliced

1 teaspoon Red Rooster Sambal hot sauce

2 tablespoons ketchup

1 tablespoon ginger chopped

2 tablespoons corn startch

1 teaspoon sugar

1 tablespoon soy sauce

2 tablespoons canola oil

3 scallions cut in 1 inch pieces

Salt and pepper to taste

Toss shrimp with salt, pepper and corn starch

Heat a wok or large saute pan till its very hot

Add oil and ginger then shrimp, saute for 2 minutes

Then add hot sauce and ketchup, saute for 1 minute

Add all vegetables, sugar and soy sauce and cook for 5 minutes

Serve