Place shrimp in container with a tight fitting lid. Marinate in steps.
1. Sprinkle salt and pepper on each piece of shrimp.
2. Add egg white and slowly stir to coat the shrimp without
frothing the egg.
3. Sprinkle on cornstarch, coating each piece of shrimp.
Add the oil, stir, and let them sit at room temp for 30 minutes.
While the shrimp marinates, prepare the vegetables. Cut bell peppers
in half and remove the stems, seeds, and inner white meat.Rinse and
dry them with paper towels. Then dice one half of each pepper into
tiny pieces and set them aside. Dice one quarter of the sweet onion,
green onion and garlic into tiny pieces and set aside.
Heat wok or large non stick pan on high. Add oil, making sure
that there is enough oil to cover all of shrimp. When oil is hot, add
shrimp, cook for 30 seconds. Remove quickly with a slotted spoon,
placing on paper towels. Remove oil from the wok except for 1 tps.
In a medium bowl mix together all of the ingredients
for the sauce, making sure cornstarch dissolves thoroughly.
Heat the wok on high with 1 tbsp of the reserved peanut oil
Once hot, add onions, peppers,and garlic. Stir fry for 2 minutes.
Add the remaining sauce and let simmer for 1 minute.
Add shrimp, toss to coat, and simmer for 1 more minute.
Remove from heat and place shrimp in individual serving
dishes. Nice to serve in a martini glass.