Eats - Spicy Ginger Shrimp Stir Fry (Supper Club!)

So there's only one picture of this...and I took it with my cell phone...I apologize.

But anyway, it was REALLY FRIGGIN GOOD, so I wanted to share. Immediately.

This was my contribution to a friend's weekly pitch-in tonight. Or last night, as it's now passing midnight.

There's a local restaurant that makes a killer shrimp Pad Khing (#84, or Padd King on their menu), and when I heard the hostess was making yellow curry, I made up my mind to figure this dish out.

I'm going to start with the limitations. 1. I haven't seen a Thai chili or even a red chili in a grocery store in months...and this dish really needed them. 2. I was cooking for people I either barely know or don't know at all, so I was hesitant to make it as spicy as I'd like. 3. I prepped the dish at home and took everything with me, so the directions may be a bit choppy.

Ok, on to what I did. Or would have done if I'd been cooking at home.

Sliced 3/4 of a medium white onion - top to bottom, not in rings, 3 cups total mixed button and shitake mushrooms, 1/4 cup ginger, 3 cups broccoli, and 2 cups bok choy (without its leaves).

Heated the wok with 3 tbsp. canola or vegetable oil in it and added these vegetables.  Cooked them 3 minutes and added 1/4 cup chopped jalapeño and serrano peppers (I would have put at least twice that if I were making it for myself), 6 crushed cloves of garlic, and 3/4 pound of shrimp (no tails, etc.), followed by 2 tbsp. of oyster sauce, 2-3 tbsp. tamari, and 2 tbsp. chili paste. Cooked a minute, then added 1/3 cup of vegetable broth and 1/4 cup chopped green onions and cooked everything until nicely stir fried, then served it with rice.

Had I been making it just for me or people I know well, I would have added much more hot pepper, and potentially more chili paste. It was really delicious, but I know how much better it can be when it's making my head sweat....