SERVES 4
Roasted unsalted cashews can be substituted for the peanuts. Unless you have a taste for the incendiary, do not eat the whole chiles in the finished dish. Serve with Basic White Rice.
SAUCE |
|
¾ |
cup low-sodium chicken broth |
1 |
tablespoon oyster-flavored sauce |
1 |
tablespoon hoisin sauce |
2 |
teaspoons rice vinegar |
2 |
teaspoons toasted sesame oil |
1½ |
teaspoons cornstarch |
SHRIMP AND VEGETABLES |
|
1 |
pound extra-large shrimp (21 to 25 per pound), peeled and deveined |
1 |
tablespoon Chinese rice cooking wine (Shaoxing) or dry sherry |
2 |
teaspoons soy sauce |
2 |
tablespoons plus 1 teaspoon peanut or vegetable oil |
3 |
medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) |
2 |
teaspoons minced or grated fresh ginger |
½ |
cup unsalted roasted peanuts (see note) |
6 |
small whole dried red chiles (see note) |
1 |
red bell pepper, stemmed, seeded, and cut into ½-inch pieces |
3 |
scallions, sliced thin |
1. FOR THE SAUCE: Combine all the ingredients in a small bowl and set aside.
2. FOR THE SHRIMP AND VEGETABLES: Toss the shrimp with the rice cooking wine and soy sauce in a medium bowl and let marinate for at least 10 minutes or up to 1 hour. In a small bowl, mix 1 teaspoon of the peanut oil, the garlic, and ginger together.
3. Heat 1 tablespoon more peanut oil in a 12-inch nonstick skillet over high heat until just smoking. Add the shrimp and cook until barely opaque, 30 to 40 seconds, stirring halfway through. Add the peanuts and chiles and continue to cook until the shrimp are bright pink and the peanuts have darkened slightly, 30 to 40 seconds longer. Transfer the shrimp, peanuts, and chiles to a clean bowl and cover with foil to keep warm.
4. Add the remaining 1 tablespoon peanut oil to the skillet and return to high heat until just smoking. Add the bell pepper and cook, stirring frequently, until spotty brown, about 1½ minutes. Clear the center of the skillet, add the garlic mixture, and cook, mashing the mixture into the pan, until fragrant, 15 to 20 seconds. Stir the garlic mixture into the bell pepper.
5. Stir in the peanuts, chiles, and shrimp with any accumulated juices. Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened, about 30 seconds. Stir in the scallions, transfer to a serving platter, and serve.