Ingredients
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2 teaspoons cornstarch
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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2 tablespoons cooking oil
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1/2 onion, cut into 1/2 inch squares
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1/2 cup unsalted dry roasted peanuts
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1/2 teaspoon sechuan peppercorn
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2 tablespoons rice vinegar
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2 tablespoons hoisin sauce
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1 tablespoon dark soy sauce
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12 ounces medium raw shrimp, shelled and deveined
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1 small red jalapeno chile, sliced
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2 ounces diced bamboo shoots
Instructions
- In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
- Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
- In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
- Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.