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1
In small bowl, combine hoisin sauce, sherry, sugar and chili paste; mix well. Set aside.
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2
In medium bowl, combine egg white and cornstarch; beat well. Add shrimp; mix well to coat.
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3
Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp mixture, gingerroot and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Add sauce mixture; cook and stir 1 to 2 minutes or until shrimp are well coated. Stir in peanuts.
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