Ingredients
- 2 medium garlic cloves , 1 minced or pressed through garlic press, 1 thinly sliced
1 pound extra-large (21-25) shrimp , peeled, deveined, and tails removed
3 tablespoons vegetable oil
1/2 teaspoon table salt
1 tablespoon broad bean chili paste (see note)
1 tablespoon Asian chili-garlic sauce
2 teaspoons soy sauce
2 tablespoons dry sherry or Shaoxing wine
1 tablespoon white vinegar or Chinese black vinegar
1 teaspoon sugar
2 teaspoons Chinese hot chili oil or toasted sesame oil
1 teaspoon cornstarch
1/2 teaspoon Sichuan peppercorns , toasted and ground (optional)
1 jalapeño chile , halved, ribs and seeds removed, and sliced thinly on bias (see note)
1/2 cup roasted unsalted peanuts
1 small zucchini , cut into 3/4-inch dice (2 cups)
1 medium red bell pepper , seeded and cut into 3/4-inch dice
1/2 cup loosely packed cilantro leave
Description
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