Kung Pao Shrimp

Ingredients

• 9 ounces shrimp (18 medium shrimp, peeled & deveined)
• 1 teaspoon Shaoxing wine
• 1 teaspoon soy sauce
• 1 teaspoon potato starch
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon black vinegar
• 2 teaspoons doubanjiang
• 2 teaspoons sugar
• 1 teaspoon potato starch
• ¼ teaspoon black pepper
• 1 tablespoon vegetable oil
• 1.75 ounces peanuts (⅓ cup)
• 6 dry chili peppers
• .5 ounces fresh ginger (½ inch piece, thinly julienned)
• .4 ounces garlic (~2 large clove, minced)
• 2.5 ounces red bell pepper (~ ½ pepper)
• 2.5 ounces green bell pepper (~ ½ pepper)
• 1 scallion (chopped, for garnish)

Instructions

1. 1
   Dry the shrimp off well with paper towels and add them to a bowl along with the Shaoxing and soy sauce. Mix well and then add the potato starch, mixing well to coat the shrimp evenly.
2. 2
   To make the sauce, combine the dark soy sauce, 1 tablespoon shaoxing wine, black vinegar, doubanjiang, sugar, potato starch and black pepper in a small bowl and whisk to combine.
3. 3
   Add the oil and peanuts to a frying pan and roast over high heat until the peanuts start to brown.
4. 4
   Add the dried chilies and fry for a few more seconds or until the chilies become fragrant.
5. 5
   Add the ginger and garlic and stir-fry until fragrant.
6. 6
   Add the bell peppers and stir-fry until bright, but not fully cooked.
7. 7
   Add the marinated shrimp and toss and stir-fry until they are cooked through.
8. 8
   Add the sauce and toss until the sauce thickens and everything is evenly coated.
9. 9
   Plate the Kung Pao Shrimp and garnish with the chopped scallions.