Ingredients:

  • lb (450g) Large Shrimp (peeled and deveined)
  • Tbsp Shaoxing Rice Wine
  • tsp Light Soy Sauce
  • /2 tsp Cornstarch
  • Pinch of White Pepper
  • Tbsp Cooking Oil (Peanut or Canola)
  • –15 Dried Red Chilies (cut into 1-inch pieces)
  • Tbsp Whole Sichuan Peppercorns
  • cloves Garlic, thinly sliced
  • inch Ginger, thinly sliced
  • medium Red Bell Pepper, cut into 1-inch chunks
  • /2 cup Snow Peas
  • Scallions (whites and greens separated and chopped)
  • Tbsp Light Soy Sauce (for sauce)
  • Tbsp Dark Soy Sauce
  • Tbsp Chinkiang Black Vinegar
  • Tbsp Granulated Sugar
  • tsp Sesame Oil
  • tsp Cornstarch mixed with 2 Tbsp Cold Water (slurry)

Instructions:

  1. Prep the Shrimp: In a medium bowl, combine shrimp with Shaoxing wine, light soy sauce, cornstarch, and white pepper. Toss well and set aside to marinate.
  2. Mix the Sauce: In a separate small bowl, whisk together light soy sauce, dark soy sauce, Chinkiang black vinegar, sugar, and sesame oil. Set aside.
  3. Sear the Shrimp: Heat the wok over high heat until smoking. Add 1 Tbsp of the cooking oil. Quickly add the shrimp in a single layer and stir-fry for 60–90 seconds per side until nearly cooked through. Remove shrimp immediately and set aside.
  4. Bloom the Spices: Reduce heat to medium-high. Add the remaining 1 Tbsp of oil. Add the dried chilies and Sichuan peppercorns. Stir-fry constantly for 30–60 seconds until the chilies darken slightly and the peppercorns become intensely fragrant.
  5. Aromatics & Veg: Add the sliced ginger, garlic, and the white parts of the scallions. Stir-fry rapidly for 30 seconds until fragrant. Add the red pepper and snow peas. Stir-fry for 1–2 minutes until crisp-tender.
  6. Combine & Sauce: Return the seared shrimp to the wok. Give the pre-mixed sauce a quick stir and pour it over the shrimp and vegetables.
  7. Thicken: Immediately whisk your cornstarch slurry one last time and pour it into the center of the bubbling sauce. Stir continuously for 30 seconds until the sauce thickens.
  8. Finish: Remove from heat. Stir in the green parts of the scallions. Serve immediately over steamed rice.