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Kung Pao Shrimp

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Ingredients

4 servings

For the Marinade

  • 2 tablespoons Chinese rice wine
  • 1 tablespoon cornstarch
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1 pound large shrimps peeled and deveined

For the Stir-fry Sauce

  • 5 tablespoons soy sauce I used Kikkoman
  • 2 tablespoons Chinese rice wine
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili oil
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch

For the Stir Fry

  • 3 tablespoons oil
  • 1 small green pepper seeded, cored and cubed
  • 1 small red green pepper seeded, cored and cubed
  • 2 stalks celery cut into 1-4 inch thick
  • 6 to 7 dried Chinese chili peppers
  • 1/2 cup peanuts
  • 3 cloves garlic peeled and minced
  • 1 thumb-size ginger peeled and minced

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Kung Pao Shrimp

  • Medium

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