2large green onions sliced on the diagonal into one-inch lengths
Heat up a saucepan or work to medium heat (the oil should not too hot) with about 1 tablespoon of oil, and then add ginger and garlic sauté for about 1-2 minutes making sure the garlic does not burn – add onions and sriracha.
Stir in soy sauce, chicken broth, and hoisin sauce to the mixture. Bring to a boil and simmer for about 3 minutes, add red pepper remove from heat. Set aside.
Mix shrimp with the cornstarch. Remove from cornstarch, shake off and let it rest for about 5 minutes.
Heat up the Wok with about 2-3 tablespoons oil, and then add shrimp let it rest for about 30 seconds before stirring. Cook for 2-3 minutes or until shrimp reaches desired doneness, stir the shrimp around a little so that it cooks evenly. Remove and keep warm. Transfer shrimp to a plate and remove any excess oil from the saucepan.
Next, return saucepan to medium heat. Then add the soy sauce mixture and shrimp. Bring to a boil, continually stirring for about 2 minutes,
Finally add scallions, stir- Adjust seasonings and thickness.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.