For marinade: 1 egg white 3 Tablespoons rice wine 2 Tablespoons corn starch 1 green onion, chopped 1 slice ginger, chopped 1 pound medium-large shrimp, peeled and deveined
For seasonings: 1/2 cup chopped green onions 1 garlic clove, minced 2 teaspoons minced fresh ginger 1 dried red chile pepper, crumbled 1/2 cup chopped green bell pepper
For marinade: Beat egg white in a medium bowl and mix with other ingredients. Add shrimp and let marinate for 1 hour.
For seasonings: All all ingredients together in a small bowl and set aside.
For sauce: Add cornstarch and chicken stock to a smalll bowl and whisk to blend. Whisk in remaining ingredients and set aside.
To cook: Heat 3 Tablespoons peanut oil in a wok or large skillet over high heat. When hot, remove shrimp from marinade and add to wok. Cook and stir until shrimp are pink, about 3-5 minutes. Remove from wok. Add 1 Tablespoon peanut oli to wok and add seasonings, stirriing and cooking for about 1 minute. Add sauce and stir until thickened. Add shrimp and toss to coat and reheat. Serve over rice.
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