Sechuan Shrimp With Chili Sauce

1 lb large shrimp - not more than 24 to a pound
2 tsp. soy sauce
2 tsp. Shaoxing Cooking Wine or Rice wine

Seasonings:
1 Tbsp. mashed and finely minced garlic
1 Tbsp. mashed and finely minced ginger
1/2 of a green onion, thinly sliced
3-6 Red Hot Chili Peppers
1 tsp. hot chili paste (optional)

Sauce:
5 Tbsp ketchup
1 Tbsp sugar
1/2 Tbsp salt
1 Tbsp Shaoxing Cooking Wine

Vegetables: Not essential, but a very worthwhile addition:
10 spears of asparagus, cut off whole tips, 1-inch steep diagonal cut for the stems
1 stalk of celery - cut in thin diagonal slices
1 good size bamboo shoot - cut in long thin slices to compliment the other vegetables
6 Tbsp oil
Dash of Toasted Sesame Oil

Boil a quart of water in your wok. Immerse all the veggies and boil rapidly until they reach peak color brightness. Immediately strain out into a bowl and set aside. Or you can do them in your microwave.

Put 5 tablespoons of oil into wok.

Get it smoking hot and stir the shrimp until it is pink and done. This shouldn't take more than a couple of minutes - it all depends on the horsepower of your stove. Put onto plate and discard all excess oil and quickly clean the wok.

Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute, at most, until you are getting good whiffs of cooking chili. Add the other seasonings and stir for 15-20 seconds.

Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated. Give a quick dash of toasted sesame oil, then a quick stir.

Pour it out onto a nice, light colored or glossy black platter, so you can admire the colors.