Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions.
Not my favorite CL Kung Pao recipe. DH was really the only one who ate it actually. I think it needed a little sweetness. I have other CL Kung Pao recipes that are far superior to this one. Won't make again.
One of the most distinguishing characteristics about Kung Pao sauce is heat - preferably whole dried pepper pods, but jarred chili-garlic sauce or crushed dried cayenne can also be used. I don't like it to be at all sweet, but it needs about 1/2 tsp sugar to enhance the taste the vinegar adds. Most of all, this recipe needs at least 3 tablespoons soy sauce. The classic dish doesn't have a lot of vegetables - often only onion and green bell pepper - but I like it with mushrooms and celery so I add them. If this version is adjusted as suggested it can also be used to make Kung Pao Chicken - but please use boneless thigh meat and not the drier, less tasty, breast meat.
The flavors in this recipe are truly amazing. But the cooking order is off: if you throw the peanuts into the hot oil over high heat they immediately burn. Because I used broccoli instead of celery, I first cooked that in chicken stock until tender and the stock almost evaporated. After that I followed the recipe as written. Served over rice, this makes for a light, healthy and tasty dinner.