Directions:

Place shrimp in a medium bowl. Sprinkle with ginger and salt. Toss together and let stand for 30 minutes.

Combine 1/2 cup water, rice wine, soy sauce, cornstarch, sugar, sesame oil and chili paste. Whisk together and set aside.

Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside.

Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion, drained water chestnuts and garlic; stir-fry 1 minute.

Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.

Add rice wine mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk.

Serve immediately over rice and a side of broccoli or mixed vegetables.