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Ingredients

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

Description

For A Spicier Kick To The Pungent Glaze, Leave The Seeds In The Chiles. Chinese Black Vinegar Has A Deep, Almost Smoky Taste. Look For It In Asian Markets, Or Substitute Balsamic Vinegar For A Sweeter Flavor.

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