Kung Pao Shrimp

Ingredients:

Directions:

1. In a medium bowl, combine and mix together shrimp, soy sauce and rice wine; marinate for 10 minutes.
2. In a separate, small bowl, combine and mix together ginger, garlic, and 1 tablespoon stir-fry oil or vegetable oil; set aside.
3. In another separate, small bowl, combine peanuts and dried red pepper flakes; set aside.
4. In another separate, small bowl, combine and whisk together chicken broth, oyster-flavored sauce, hoisin sauce, sesame oil, vinegar, and cornstarch; set aside.
5. In a large skillet set over high heat, heat 1 tablespoon of stir-fry oil or vegetable oil until just beginning to smoke. Add shrimp to skillet and cook for about 40 seconds, stirring often, until shrimp is barely opaque.
6. Add peanuts and dried red pepper flakes to shrimp. Stir and cook for about 40 seconds, until shrimp are almost completely opaque and peanuts have barely darkened.
7. Transfer shrimp and peanuts to a bowl and set aside. Return skillet to heat and allow to re-heat for30 seconds; add remaining stir-fry oil or vegetable oil to skillet; swirling inside skillet, to coat.
8. Add chopped onion and red bell pepper and cook for about 3-4 minutes, stirring often, until peppers are slightly softened.
9. Make a well in the center of the skillet; add ginger-garlic mixture and mash with the back of a spoon for about 15 seconds, until fragrant. Stir into peppers in skillet, combining well.
10. Stir broth mixture to re-combine then add to skillet, along with reserved shrimp and peanuts. Cook for 45 seconds, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to a syrupy consistency.
11. Mix in scallions then transfer to a serving plate.