2 Tbs (30 ml) peanut or vegetable oil 4 scallions (spring onions), green and white parts, cut into 1/2-inch (1 cm) pieces 2-3 cloves garlic, finely chopped 1 Tbs (15 ml) finely chopped fresh ginger 1/2 tsp (2 ml) red pepper flakes, or to taste 1 lb (450 g) shrimp, peeled and deveined 2 Tbs (30 ml) soy sauce 2 Tbs (30 ml) tomato ketchup 1 Tbs (15 ml) rice wine or dry sherry 1 tsp (5 ml) sugar Salt and freshly ground pepper to taste 1 Tbs (15 ml) cornstarch (cornflour) dissolved in 2 Tbs (30 ml) water

Heat the oil in a wok or large, heavy skillet over high heat and fry the scallions, garlic, ginger, and red pepper flakes for about 15 seconds. Add the shrimp and cook, stirring constantly, until the shrimp are pink and firm, about 3 minutes. Add the soy sauce, ketchup, rice wine, sugar, salt, and pepper and stir for 30 seconds. Add the cornstarch mixture and stir until the sauce thickens, about 30 seconds. SERVES 4 - 6.

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