Spicy Szechuan Shrimp - cooking recipe

Ingredients

1 lb shrimp, raw
1 tablespoon cornstarch
2 garlic cloves
1 piece ginger, the size of a quarter and 1/2 inch thick
3 green onions
1/2 teaspoon red pepper flakes
2 tablespoons rice vinegar or 2 tablespoons vodka
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons ketchup
1 tablespoon chili paste (optional)
1 teaspoon sesame oil
1 cup frozen peas
1 (10 ounce) can bamboo shoots, drained
1/4 cup vegetable oil

Preparation

Peel and devein shrimp and combine with cornstarch.
In food processor chop garlic and ginger.
Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve.
In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve.
Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it!
Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't.
Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil.
Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat.
Add sauce mix and bring to a boil, then add the shrimp and heat through.
Serve over rice and enjoy.