• About a Pound of Shrimp peeled and de-veined
• 4-5 Garlic Cloves smashed
• 1 Tbsp Fresh Ginger Minced
• 1/4 Cup Peanut Oil
• 1 Tbsp Soy Sauce
• 1 Tbsp Rice Vinegar
• 2 Green Chile peppers Seeded and minced
• 1 Red Pepper Seeded and minced
• 4 Scallions Chopped
• 1/2 Cup Hoisin Sauce
• 1/2 Cup White Cooking Wine
• 1 Tbsp Cornstarch Diluted in Cold water
• 2 Tbsp Soy Sauce
• 4 Packets Splenda Sugar Substitute
• About a quarter cup Peanuts

Method-

Marinate the shrimp in the first group of ingredients and chill overnight. Stir fry or Wok over high heat the shrimp, peppers and scallions only for about a minute or until shrimp is starting to turn pink.

De-glaze with wine and burn off any alcohol. Add hoisin, soy, Splenda and peanuts. Bring to a simmer stirring often.

Add cornstarch to desired consistency. Stir. Serve over white rice.

Serves 4-6