Shrimp and spinach in Schezuan Sauce

A good friend of mine, Sowmya made this yummy dish. She is an awesome cook! No guest ever turns down a dinner invitation from her. So Sowmya, I share your recipe to the  world!

What you need: Serves 4  
2 cups shrimp cleaned and deveined, tail off
1 cup red onions cut lengthwise
2 cups colored pepper julienne
1 tsp ginger Juliens - 1 tsp
1 tsp ginger finely minced or crushed
4 Tbsp Schezuan sauce
2 Tbsp hot bean sauce
1/2 tsp Asian red chilli sauce
2 Tbsp tomato ketchup
1 Tbsp cornflour
1/2 to 1 cup cold water
2 Tbsp oil

A handful of fresh baby spinach leaves
Salt to taste
Steamed rice or noodles

To marinate you need:
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp Asian chilli paste
1 tsp fresh squeezed lemon juice

First marinate the shrimp with the marinating ingredients and keep it aside for 15 minutes.

In a wok add oil, and set it on medium high heat. Once the oil begins to smoke add ginger julienne and crushed garlic together. Immediately add the onions. Saute for about a minute. Add the peppers and saute for another few minutes. Sprinkle some salt over it.

Toss in the marinated shrimp. Saute this for about 5 minutes and add all the sauces ( Schezuan, hot bean, chilli, tomato ketchup). Stir them in to incorporate. Turn down the heat to medium. 

Mix the corn flour in about 1/2 or 1 cup water, depending on how thick or think you would like the sauce to be.

Let it simmer for 5 minutes. Sprinkle fresh whole baby spinach leaves. Turn it off and serve hot over steamy rice of noodles. Dinner is served, enjoy!