4-5 thin zucchini
1 red pepper
1 lb. river shrimp
1 c. diced water chestnuts
3/4 c. broth
1/2 portion corn starch paste

FLAVOR SAUCE:

1 tsp. hoisin
1 tbl. soy paste
1/2 tsp. chef chow or Hunan paste
1 tbl. fermented bean paste
  1. Cut zucchini in half lengthwise then cut on diagonal. Set aside.
  2. Marinate shrimp. Cut up pepper and water chestnuts.
  3. Assemble flavor sauce.
  4. Fry shrimp 3-4 minutes. Add sauce, mix well, then add zucchini. Mix well.
  5. Add pepper then broth. Cover 5 minutes. Thicken, serve with rice.