FOR THE SAUCE:
- ¾ cup of chicken stock
- 1 tablespoon of oyster sauce
- 1 tablespoon of hoisin sauce
- 2 teaspoons of Chinese black vinegar
- 2 teaspoons of sesame oil
- 1½ teaspoons of corn starch
- 1 lb extra-large shrimp, peeled and deveined
- 1 tablespoon Chinese rice wine (or dry sherry)
- 2 teaspoons of soy sauce
- 3 tablespoons of vegetable oil
- 3 garlic cloves, minced
- 2 teaspoons of fresh ginger, finely chopped
- ½ cup dry-roasted peanuts
- 6 - 8 hot red peppers (arbol peppers work well)
- 1 red bell pepper, stemmed, seeded and cut into ½-inch pieces
- 3 scallions, sliced into thin pieces
INSTRUCTIONS:
FOR THE SAUCE:
- Whisk all the ingredients together in a small bowl and set aside.
- Toss shrimp with rice wine and soy sauce in medium-sized bowl and let marinate for 10 minutes.
- Meanwhile, in a small bowl, combine 1 tablespoon of the oil, the garlic and the ginger...stir and set aside.
- In another small bowl, combine peanuts and hot peppers, set aside.
- Heat 1 tablespoon of oil in a wok, or a large skillet, until hot, just smoking.
- Add shrimp, and cook, stirring frequently, until barely opaque...about 40 seconds.
- Add peanut mixture and cook until shrimp are completely opaque and slightly darker, about another 40 seconds. Transfer mixture to a clean bowl.
- Heat remaining 1 tablespoon of oil over high heat, until just smoking.
- Add bell pepper, and cook until just softened, about 1 minute.
- Push bell pepper to the side of the pan and add the garlic to the center of the pan. Mash the garlic some with the back of a wooden spoon, and cook until fragrant, about 15 seconds.
- Stir the garlic into the bell pepper.
- Add the shrimp mixture back into the pan and incorporate.
- Give the remaining sauce a stir with a whisk, to recombine, and then pour into the pan and cook, scraping up any browned bits, until slightly syrupy, about 1 minute longer.
- Stir in scallions and serve at once!
Source: How To Feed A Loon
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