Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 1 tbsp Shaoxing wine
  • 2 tsp Cornstarch, divided
  • 1/4 tsp Salt
  • 2 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 2 tbsp Chinkiang black vinegar
  • 1 tbsp Granulated sugar
  • 2 tbsp Chicken stock
  • 2 tbsp Neutral oil
  • 10 Dried red Chinese chiles, snapped in half
  • 1 tsp Sichuan peppercorns, lightly crushed
  • 3 cloves Garlic, thinly sliced
  • 1 inch Fresh ginger, minced
  • 1 small Bell pepper, diced into 1-inch squares
  • 2 stalks Celery, sliced on a bias
  • 1/2 cup Roasted unsalted peanuts
  • 2 Green onions, cut into 1-inch batons

Instructions:

  1. In a medium bowl, toss the shrimp with Shaoxing wine, 1 teaspoon of cornstarch, and salt. Let marinate for 5 minutes.
  2. Prepare the sauce by whisking together the light soy sauce, dark soy sauce, Chinkiang black vinegar, sugar, the remaining 1 teaspoon of cornstarch, and chicken stock in a small bowl until the sugar is dissolved.
  3. Heat a wok or large cast-iron skillet over high heat with neutral oil. Add the dried chiles and Sichuan peppercorns, stirring for 30 seconds until the chiles darken and the oil is fragrant.
  4. Add the shrimp to the wok in a single layer. Flash-sear for 2 minutes until just opaque and the starch coating is set. Remove shrimp and set aside.
  5. In the same wok, add the garlic, ginger, bell pepper, and celery. Stir-fry for 1 minute until the vegetables are crisp-tender.
  6. Return the shrimp to the wok along with the peanuts and green onions. Pour the prepared sauce over the ingredients.
  7. Toss everything rapidly for 1 minute until the sauce thickens into a glossy glaze that coats every piece evenly. Serve immediately.