½ cup corn starch
1 lb large shrimp, shelled and deveined
3 cups vegetable oil
5 dried whole hot red chili (optional)
1 clove garlic, finely chopped
1/3 cup carrot, sliced
1/3 green bell pepper, sliced
1 cup Ying’s General Tso Sauce
1. Mix 4 tablespoons starch with 4 tablespoons cold water, pour over shrimp and mix well. Then add 4 tablespoons dry starch. Mix until shrimp is evenly coated. Add 1 tablespoon of oil and mix well again.
2. Heat the remaining oil over medium high heat in a wok or skillet. Make sure oil is hot. Deep fry shrimp until golden brown. Remove and set aside.
3. Reserve 1 tablespoon oil in the wok or skillet. When oil is hot add red chili, garlic, carrot and green bell pepper. Stir for about 30 seconds.
4. Then add Ying’s General Tso Sauce. When the sauce is boiling and thickening, add fried shrimp. Stir until shrimp is evenly coated with the sauce.