Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
  • 1 tablespoon (15ml) cornstarch
  • 1/4 teaspoon (1g) salt
  • 1/4 teaspoon (0.5g) white pepper
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) Chinese black vinegar (or balsamic vinegar)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) brown sugar
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) chili oil (optional, for extra heat)
  • 2 tablespoons (30ml) vegetable oil
  • 4 cloves garlic, minced
  • 1 inch (2.5cm) ginger, peeled and minced
  • 1/2 cup (50g) dried red chilies, snipped in half (remove seeds for less heat)
  • 1/2 cup (70g) roasted peanuts
  • 2 green onions, thinly sliced
  • 1 red bell pepper, diced

Instructions:

  1. Combine shrimp with marinade ingredients in a bowl. Toss to coat, then let sit while you prepare the other ingredients.
  2. Whisk together all sauce ingredients in a small bowl. Set aside.
  3. Chop garlic, ginger, chilies, bell pepper, and green onions.
  4. Heat vegetable oil in a wok or large skillet over high heat. Add garlic, ginger, and dried chilies and stir-fry until fragrant (about 30 seconds). Be careful not to burn the garlic.
  5. Add marinated shrimp to the wok and stir-fry until pink and cooked through (2-3 minutes).
  6. Add diced bell pepper and cook for 1 minute. Pour in the Kung Pao sauce and bring to a simmer, stirring constantly until the sauce thickens (about 1 minute).
  7. Stir in roasted peanuts and green onions. Toss to combine. Serve immediately over rice or noodles.