1 pound medium shrimp, shelled and deveined 2 scallions, cut into 1" diagonal slices 1 cup peas 1/2 cup cilantro, chopped 1/3 cup pine nuts, roasted 3 cups cooked wild rice 2 Tablespoons peanut oil 2 Tablespoons unsalted butter 1/4 cup water
For seasoning: 1 Tablespoon ginger, minced
For sauce: 1/4 cup port 1 Tablespoon gf soy sauce 1 Tablespoon gf catsup 1 teaspoon sugar 1 dash fish sauce 1 Tablespoon dark sesame oil 1 Tablespoon red wine vinegar 1 teaspoon cornstarch 1/2 teaspoon gf Asian chile sauce
In a small bowl, combine peas and scallions; refrigerate.
In a small bowl combine sauce ingredients.
Place a wok over highest heat. When wok is very hot, add 2 tablespoons oil and roll oil around in wok. When oil gives off a wisp of smoke add shrimp to pan. Stir and toss until browned, about 2 minutes.
Remove shrimp to a plate.
Add butter to wok and return to highest heat. Add vegetables and water, stir and toss for about 2 minutes.
Add wild rice, pine nuts and shrimp back to wok. Stir in sauce. Stir and toss until all ingredients are coated. Stir in cilantro. Adjust seasonings; serve immediately.