Instructions:
- Combine shrimp with Shaoxing wine, light soy sauce, cornstarch, and white pepper. Set aside to marinate for 15 minutes.
- Prepare the Kung Pao Sauce by whisking together light soy sauce, Chinkiang black vinegar, sugar, Shaoxing wine, cornstarch, and set aside. Keep the toasted sesame oil separate for the end.
- Heat 2 Tbsp of oil in a wok over medium-low heat. Add the dried chillies and Sichuan peppercorns. Cook gently for 1–2 minutes until fragrant; do not burn. Remove the chilli/peppercorn mix and set aside, leaving the infused oil in the wok.
- Increase the heat to high. Add the remaining 1 Tbsp of oil. Quickly toss the marinated shrimp until opaque and just curled (about 1–2 minutes). Remove the shrimp immediately and set aside.
- Return the wok to high heat. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry rapidly for about 30 seconds until fragrant.
- Return the cooked shrimp and the reserved chilli/peppercorn mix to the wok. Give the prepared sauce a quick re-whisk and pour it over the contents.
- Toss constantly over high heat. The sauce will bubble and thicken rapidly. Once thickened (about 30 seconds), stir in the toasted sesame oil and the roasted peanuts.
- Garnish with the green parts of the scallions and serve immediately over steamed rice.