For a spicier kick to the pungent Kung Pao glaze, leave the seeds in the chiles. Chinese black vinegar has a deep, almost smoky taste. Look for it in Asian markets, or substitute balsamic vinegar for a sweeter flavor to this shrimp dish.
1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
1 teaspoon cornstarch
1/2 teaspoon salt
1 pound peeled and deveined medium shrimp
1 tablespoon sugar
2 tablespoons water
1 tablespoon Chinese black vinegar or balsamic vinegar
1 tablespoon low-sodium soy sauce
3/4 teaspoon cornstarch
1/2 teaspoon dark sesame oil
2 tablespoons canola oil
1 1/3 cups thinly sliced green bell pepper strips (about 1 large)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
3 to 4 small dried hot red chiles, broken in half and seeded
1/4 cup chopped unsalted, dry-roasted peanuts
3 cups hot cooked short-grain rice
How to Make It
To prepare shrimp, combine first 4 ingredients; cover and chill 10 minutes.
To prepare sauce, combine sugar and next 5 ingredients (through sesame oil).
Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add bell pepper, garlic, ginger, and chiles to wok; stir-fry 1 minute or just until chiles begin to lightly brown (do not burn). Add shrimp mixture to wok; stir-fry 2 minutes or until shrimp are done. Stir sauce; add sauce to wok. Stir-fry 30 seconds or until sauce thickens. Sprinkle with chopped peanuts. Serve over rice.