Recipe(tried): P.F. Chang's China Bistro Firecracker Shrimp

I have not had TGI Friday's but this is a great one - hope it can help.

P. F. CHANG'S CHINA BISTRO FIRECRACKER SHRIMP I
Servings: 2

2 tablespoons canola oil
8 ounces 36-40 shrimp
7 baby carrots, halved lengthwise
1/2 cup water chestnut slices
20 to 24 snow peas (china peas)
1 large scallion - white part - 1/4-inch minced
1 large garlic clove, chopped fine
2 tablespoons sherry
1 tablespoon sambal chili paste ("Rooster" label)
1/4 teaspoon ground white pepper
2 teaspoon ground bean sauce
Cilantro (for garnish)
Cornstarch slurry (1 teaspoon cornstarch blended
with 1 ounce water)

Sauce
2 tablespoons soy sauce
2 teaspoons granulated sugar
2 ounces water
2 teaspoons white vinegar

Assemble sauce ingredients and put aside.

Heat a large saut pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots, saut until the color of carrots brightens. Add shrimp and stir fry until about half way cooked. Add water chestnuts, snow peas and garlic. Saut briefly. Add scallions. Add chili paste, ground white pepper, ground bean sauce, when you smell the "nuttiness: of the ground bean sauce, reduce heat and add sherry. Introduce sauce mixture, let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds). Serve with steamed rice on platter or in large bowl, garnish with cilantro.

P. F. CHANG'S CHINA BISTRO FIRECRACKER SHRIMP II
Servings: 4

8 ounces medium shrimp, peeled and deveined
3 tablespoons diced green pepper
3 tablespoons diced yellow onion
10 ounces cooked egg noodles
1 tablespoon minced garlic
3 tablespoons diced red pepper
1 tablespoon green onion (white part only)
1 tablespoon chili paste

Firecracker Sauce
2 tablespoons chili bean sauce/paste
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste

Shrimp Marinade
1/2 teaspoon cornstarch
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1 egg white

Cook noodles until al dente. Shock in generous amounts of ice water, turning hand to speed chilling. Drain very well. Coat lightly with sesame oil. Heat wok, add 1 teaspoon of oil. Place velvet shrimp into medium hot oil. Slightly undercook.

Drain wok, wipe out excess oil. Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce. Mound noodles into a large shallow bowl. Clean wok. Stir fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly. Finish with sesame oil. Place shrimp and sauce over noodles. Garnish with cilantro sprigs.