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Stir-Fry Recipes

Name: Kung Pao Shrimp
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asia, Chinese, Authentic
Ingredients: 2 teaspoons Shaoxing wine; 2 teaspoons soy sauce; 1 teaspoon cornstarch; 1 teaspoon vegetable or peanut oil; 1 teaspoon oyster sauce; 1/2 teaspoon sugar; Dash pepper; 1 pound uncooked shrimp (26-30 per pound), peeled and deveined; SAUCE:; 2 tablespoons Shaoxing wine; 2 tablespoons reduced-sodium soy sauce; 4-1/2 teaspoons sugar; 4-1/2 teaspoons cider vinegar; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; 1/8 teaspoon pepper; STIR-FRY:; 2 tablespoons vegetable or peanut oil, divided; 1/2 cup unsalted peanuts; 2 to 4 dried Tien Tsin chiles or other dried red chiles, halved; 3 garlic cloves, minced; 1 tablespoon minced fresh gingerroot; 2 small carrots, cut into 1/2-inch pieces (about 1 cup); 2 celery ribs, cut into 1/2-inch pieces (about 1 cup); 1 medium onion, cut into 1/2-inch pieces (about 1 cup); 1 medium sweet red pepper, cut into 1/2-inch pieces (about 1 cup); 1 teaspoon cornstarch, optional; 1 tablespoon water, optional; Hot cooked rice