Ingredients :
- 2 teaspoons Shaoxing wine
- 2 teaspoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon vegetable or peanut oil
- 1 teaspoon oyster sauce
- 1/2 teaspoon sugar
- Dash pepper
- 1 pound uncooked shrimp, peeled and deveined
- SAUCE:
- 2 tablespoons Shaoxing wine
- 2 tablespoons reduced-sodium soy sauce
- 4-1/2 teaspoons sugar
- 4-1/2 teaspoons cider vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon pepper
- STIR-FRY:
- 2 tablespoons vegetable or peanut oil, divided
- 1/2 cup unsalted peanuts
- 2 to 4 dried Tien Tsin chiles or other dried red chiles, halved
- 3 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 2 small carrots, cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1 medium onion, cut into 1/2-inch pieces
- 1 medium sweet red pepper, cut into 1/2-inch pieces
- 1 teaspoon cornstarch, optional
- 1 tablespoon water, optional
- Hot cooked rice
Directions :
- In a large bowl, whisk Shaoxing wine, soy sauce, cornstarch, oil, oyster sauce, sugar and pepper. Stir in shrimp. Let stand at room temperature 20 minutes.
- Meanwhile, for sauce, in a small bowl, combine Shaoxing wine, soy sauce, sugar, vinegar, oyster sauce, hoisin sauce, sesame oil and pepper. Set aside
- In large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add peanuts; cook and stir until lightly browned, 3-4 minutes. Using a slotted spoon, remove peanuts to a small bowl.
- Drain and discard marinade from shrimp. Pat shrimp dry. In the same skillet or wok over medium-high heat, cook shrimp until shrimp just starts to turn pink, 1-2 minutes, turning once. Remove shrimp to a bowl.
- In the same skillet or wok, heat remaining 1 tablespoon oil over low heat. Add chiles; cook and stir 30 seconds. Add garlic and ginger. Cook and stir 30 seconds longer. Increase heat to medium-high. Add carrots and celery, cook and stir 2 minutes. Add onion and sweet red pepper; cook and stir until vegetables are crisp-tender, 2-3 minutes. Add the sauce and shrimp. Cook and stir until shrimp turn pink and sauce is slightly thickened, 2-3 minutes. If desired, to make sauce thicker, whisk cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 1 minute. Sprinkle with peanuts. Serve with rice.
