Shrimp:

1/4 lb. shelled, deveined shrimp
1/4 tsp. chopped garlic
1/8 tsp. chopped ginger
1/4 tbsp. cornstarch
Pinch baking soda
Pinch sugar
Salt and pepper
1/8 cup oil
1 or 2 cloves minced garlic
5-6 dried red peppers
1 extra-small onion, diced
1 tiny zucchini, cut into 1/2-inch cubes
1/4 each, red and green peppers, diced

Sauce:

1 cup chicken stock
1 tbsp. rice vinegar
1 tbsp. cornstarch
2 tsp. chilli sauce
2 tsp. hoisin sauce
2 tsp. sesame oil

Garnishes:

2 oz. salted, roasted peanuts
2 green onions minced

Mix all the "Sauce" ingredients together and keep aside.

Combine garlic, ginger, cornstarch, soda, sugar, salt & pepper. Add shrimp, marinate 20 minutes.

Heat oil in wok. Add shrimp and stir-fry over high heat about 30 seconds or just until shrimp turns pink. Remove and keep aside. Heat some more oil, add minced garlic, sauté for a few seconds and add dried red peppers, stir-fry until peppers turn dark. Add diced onion, zucchini, green and red peppers, and fry 30 seconds.

Add the prepared sauce and cook over medium heat, stirring until sauce thickens slightly.

Add the shrimp, peanuts and green onions. Serve hot over steamed rice.