Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) rice wine (Shaoxing wine preferred, or dry sherry as a substitute)
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) sesame oil
  • Pinch of white pepper
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sugar
  • 1 tablespoon (15ml) hoisin sauce
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) cornstarch
  • 1/4 teaspoon (1.25ml) ground ginger
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1/4 teaspoon (1.25ml) red pepper flakes (adjust to taste)
  • 2 tablespoons (30ml) peanut oil (or vegetable oil)
  • 4 dried red chilies, halved and seeds removed (optional, for extra heat)
  • 1 inch (2.5cm) ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1/2 cup (approx. 50g) roasted peanuts
  • 1 red bell pepper, seeded and diced
  • 1/2 cup (approx. 60g) green onions, chopped (separate white and green parts)

Instructions:

  1. Combine shrimp and marinade ingredients in a bowl. Toss to coat and set aside for at least 15 minutes.
  2. Whisk together all sauce ingredients in a small bowl. Set aside.
  3. Heat peanut oil in a wok or large skillet over high heat until shimmering.
  4. Add dried chilies (if using), ginger, and garlic to the hot oil. Stir-fry for about 10-15 seconds until fragrant.
  5. Add the marinated shrimp to the wok in a single layer. Stir-fry until pink and cooked through, about 2-3 minutes.
  6. Add the bell pepper and white parts of the green onions to the wok. Stir-fry for 1-2 minutes until crisp-tender.
  7. Pour the prepared sauce into the wok. Bring to a simmer, stirring constantly until the sauce thickens slightly. Stir in the peanuts.
  8. Remove from heat. Garnish with the green parts of the green onions. Serve immediately over rice.