Mince at least 3 cloves of garlic and 1 inch of peeled fresh ginger.
Stir together 3 Tbsp low sodium soy sauce, 1 tsp honey, chili garlic paste to taste (about 3 tsp), 3 tsp toasted sesame oil and a dash rice vinegar or mirin. stir and set aside.
Mix about 1 Tbsp corn starch with 3 Tbsp cold water. Set aside.
Heat oil in hot pan. Add 1 can sliced water chestnuts. Stir until oil becomes hot again. Add garlic and ginger. Stir just until it becomes fragrant. Add 2 lbs, peeled, deveined, tail off shrimp. (If using pre-cooked, then just heat through.) Stir fry about 2 minutes until the shrimp is opaque and just cooked through. Add sauce. Bring to a boil. Stir up cornstarch mixture. Add to pan. Stir and cook until slightly thickened. Serve over rice with vegetables. like broccoli and red peppers.