Ingredients:

  • 1/2 cup reduced-sodium chicken stock
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp black vinegar
  • 1 tbsp brown sugar
  • 1 tsp cornstarch
  • 1/2 tsp ground ginger
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • 1/2 cup roasted unsalted peanuts
  • 6 dried red chilies
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 3 scallions, cut into 1-inch pieces
  • 1 red bell pepper, diced

Instructions:

  1. In a small bowl, whisk together 1/2 cup reduced-sodium chicken stock, 3 tbsp reduced-sodium soy sauce, 1 tbsp black vinegar, 1 tbsp brown sugar, 1 tsp cornstarch, and 1/2 tsp ground ginger; set the sauce aside.
  2. Heat 1 tablespoon of vegetable oil in a wok or large non-stick skillet over medium-high heat until it shimmers. Add 1 lb shrimp in a single layer and cook for 1-2 minutes per side until they turn opaque and pink and reach an internal temperature of 145°F (63°C). Remove shrimp to a plate immediately.
  3. Add the remaining 1 tablespoon of vegetable oil to the same pan. Add 6 dried red chilies and stir for 30 seconds until toasted. Add the diced red bell pepper, 3 cloves minced garlic, and 1 tbsp minced fresh ginger, sautéing for 2-3 minutes until peppers are tender-crisp.
  4. Whisk the sauce mixture again to incorporate the cornstarch and pour it into the pan. Stir constantly for 1 minute as the liquid bubbles and thickens into a glossy glaze.
  5. Return the seared shrimp and 1/2 cup roasted unsalted peanuts to the pan. Toss for 30 seconds until the shrimp are mahogany-colored and fully coated. Fold in 3 cut scallions just before removing from heat.