Kung Pao Shrimp Recipe

• 1 x Egg white, lightly beaten
• 1 Tbsp. Dry sherry
• 1 Tbsp. Corn starch
• 1 lb Jumbo shrimp, (about 18), peeled and deveined
• 3 x Dry red chili peppers, 1-1/2 to 2 inches long, (up to 4)
• 1 c. Minced scallion, both white and green parts
• 1 tsp Chopped fresh ginger
• 1 Tbsp. Chopped fresh garlic
• 1 x Red bell pepper, seeds and ribs removed, cut into thin slivers 2 inches long
• 1 x Green bell pepper, seeds and ribs removed, cut into thin slivers 2 inches long
• 2 stalk celery, cut on the diagonal into thin slivers 2 inches long
• 4 x Scallions, both white and green parts, cut into thin slivers 2 inches long
• 1/4 c. Water or possibly low-sodium vegetable broth
• 2 Tbsp. Rice vinegar
• 1 Tbsp. Low-sodium soy sauce
• 1 Tbsp. Sugar Canola oil spray

Directions