Cooking Instructions
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Step 1
In a small bowl, prepare the sauce by combining the
Rice Vinegar (30 mL)
,
Light Soy Sauce (30 mL)
,
Brown Sugar (9 g)
,
Dark Soy Sauce (5 mL)
,
Sesame Oil (5 mL)
, and
Corn Starch (2 g)
. Set it aside.
Step 2
In a wok over medium heat, heat the
Peanut Oil (30 mL)
. Add the
Dried Chili Peppers (8)
and
Green Bell Pepper (1)
and stir-fry slowly, allowing the skin of the bell pepper to blister.
Step 3
Add the
Fresh Ginger (1 piece)
and
Garlic (2 cloves)
and stir-fry for about 20 seconds until aromatic.
Step 4
Add the
Shrimp (455 g)
, spreading them in a single layer. Cook the bottom side of the shrimp, then flip and stir-fry them for about 1 minute or until fully cooked.
Step 5
Add the
Dry Roasted Peanuts (35 g)
and stir in the sauce. When the sauce thickens, turn off the heat and toss in the
Scallions (1 stalk)
.
Step 6
Transfer to a serving dish and serve with steamed rice. Enjoy!
