Kung Pao Shrimp

In a small bowl, prepare the sauce by combining the Rice Vinegar (2 Tbsp) , Light Soy Sauce (2 Tbsp) , Brown Sugar (2 tsp) , Dark Soy Sauce (1 tsp) , Sesame Oil (1 tsp) , and Corn Starch (1 tsp) . Set it aside.

In a wok over medium heat, heat the Peanut Oil (2 Tbsp) . Add the Dried Chili Peppers (8) and Green Bell Pepper (1) and stir-fry slowly, allowing the skin of the bell pepper to blister.

Add the Fresh Ginger (1 piece) and Garlic (2 cloves) and stir-fry for about 20 seconds until aromatic.

Add the Shrimp (1 lb) , 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.

Add the Dry Roasted Peanuts (4 Tbsp) and stir in the sauce. When the sauce thickens, turn off the heat and toss in the Scallions (1 stalk) .