Kung Pao Shrimp

Ingredients

• 400g large shrimp (peeled and deveined)
• 1/2 cup roasted peanuts
• 6-8 dried red chilies
• 3 cloves garlic (minced)
• 1 inch ginger (minced)
• 2 green onions (cut into 1-inch pieces)
• 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1 tablespoon Shaoxing wine

Steps

1. Marinate shrimp with salt, pepper, and 1 teaspoon cornstarch for 10 minutes
2. Mix sauce ingredients: soy sauce, vinegar, sugar, and 1 teaspoon cornstarch with 2 tablespoons water
3. Heat oil in a wok over high heat, quickly sear shrimp until pink, about 1 minute per side, set aside
4. In the same wok, add dried chilies and stir-fry until fragrant (be careful not to burn)
5. Add garlic and ginger, stir-fry for 30 seconds
6. Return shrimp to the wok, pour in the sauce mixture
7. Toss everything together, add peanuts and green onions
8. Stir-fry for another 30 seconds until sauce coats everything, serve immediately