Szechuan Shrimp - cooking recipe

Ingredients

1 1/4 lbs medium shrimp (fresh or frozen)
4 teaspoons reduced sodium soy sauce
4 teaspoons fresh ginger (grated) or 1/2 teaspoon ground ginger
1 tablespoon dry sherry or 1 tablespoon water
1 tablespoon oriental chile sauce with garlic
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
1/8 teaspoon kosher salt
fresh ground black pepper
1 1/2 teaspoons reduced sodium soy sauce
1/2 teaspoon cornstarch
4 teaspoons canola oil or 4 teaspoons extra virgin olive oil
3 garlic cloves (minced, 1 1/2 tsp minced)
2 cups fresh mushrooms (sliced)
1 medium red bell pepper (cut into 1/2 inch)
2 cups fresh pea pods (trimmed)
6 cups Chinese cabbage (Napa, shredded)
1/4 cup dry roasted peanuts
2 tablespoons green onions (sliced)

Preparation

Thaw shrimp, if frozen.
Peel and devein shrimp.
Rinse shrimp; pat dry with paper towels.
For sauce, in a small bowl combine the 4 teaspoons soy sauce, the ginger, dry sherry or water, Oriental chili sauce, the 1 teaspoon cornstarch, the sesame oil, and the 1/8 teaspoon kosher salt; set aside.
Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper.
Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside.
In a wok or 12 inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir fry for 30 seconds.
Add mushrooms; stir-fry for 3 minutes.
Add bell pepper; stir-fry for 1 minute.
Add pea pods; stir-fry for 2 minutes.
Remove vegetables from wok.
Add remaining 2 teaspoons oil to wok or skillet.
Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque.
Stir sauce; add to wok.
Cook and stir until boiling; cook and stir for 2 minutes more.
Add mushroom mixture and Chinese cabbage; toss to coat.
To serve, sprinkle with peanuts and green onions.