Kung Pao Shrimp

Ingredients

• Shrimp:
• 1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 pound peeled and deveined medium shrimp
• Sauce:
• 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
• Remaining ingredients:
• 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

Preparation

1. 1. To prepare shrimp, combine first 4 ingredients; cover and chill 10 minutes.
2. 2. To prepare sauce, combine sugar and next 5 ingredients (through sesame oil).
3. 3. 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.