Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons Chinese cooking wine
  • 1 tablespoon cornstarch
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons Chinese cooking wine
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon chili oil
  • 1/4 cup water
  • 1.5 tablespoons sugar
  • 1 tablespoon cornstarch
  • 3 tablespoons canola oil
  • 1 small green pepper, seeded, cored, and cubed
  • 1 small red green pepper, seeded, cored, and cubed
  • 2 stalks celery, cut into 1-4 inch thick
  • 6 dried Chinese chili peppers
  • 1/2 cup peanuts
  • 3 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and minced
  • 1/2 teaspoon ground Sichuan pepper

Instruction

  • In a bowl, combine marinade ingredients: Chinese rice wine, oil, salt, and cornstarch. Whisk together until blended. Add shrimp and marinate for about 10 to 15 minutes. Drain well.
  • In another bowl, combine stir-fry sauce: soy sauce, Chinese rice wine, rice vinegar, chili oil, water, sugar and cornstarch. Whisk together until smooth and blended. Set aside.
  • In a large skillet or wok over high heat, heat one tablespoon of the oil. Add peanuts and roast, stirring regularly, until lightly browned. Immediately remove from pan and keep warm.
  • Add bell peppers and celery and cook, stirring regularly, for about 1 minute or until half-done. Remove from pan and keep warm.
  • Add another tablespoon oil and heat. Add shrimp and cook until color changes to pink. Remove from pan and keep warm.
  • In the skillet, add the remaining 1 tablespoon of oil and heat. Add garlic and ginger and cook, stirring regularly, until softened.
  • Add dried red chili peppers and ground Sichuan pepper. Cook, stirring regularly, for about 30 seconds.
  • Add back the shrimp and cook, stirring regularly, for about 30 seconds.
  • Stir the stir-fry sauce mixture and add to the pan. Cook, stirring regularly, until sauce is thickened.
  • Add bell peppers, celery, and peanuts.
  • Gently toss until evenly coated with sauce. Serve hot.