Kung Pao Shrimp

Ingredients

• Shrimp:
• 3 cups hot cooked short-grain rice
• 1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
• 1 tablespoon low-sodium soy sauce
• 1 ¹/₃ cups thinly sliced green bell pepper strips (about 1 large)
• 1 tablespoon Chinese black vinegar or balsamic vinegar
• 1 tablespoon minced garlic
• + 13 more ingredients
• • ¾ teaspoon cornstarch
  • 1 tablespoon minced peeled fresh ginger
  • Sauce:
  • 2 tablespoons water
  • ½ teaspoon salt
  • ¼ cup chopped unsalted, dry-roasted peanuts
  • 1 teaspoon cornstarch
  • 1 pound peeled and deveined medium shrimp
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • ½ teaspoon dark sesame oil
  • 3 to 4 small dried hot red chiles, broken in half and seeded
  • Remaining ingredients:

1. To prepare shrimp, combine first 4 ingredients; cover and chill 10 minutes. 2. To prepare sauce, combine sugar and next 5 ingredients (through sesame oil). 3. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add bell pepper, garlic, ginger, and chiles to wok; stir-fr...

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