Kung Pao Shrimp

cooking.nytimes.com

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

1 pound peeled and deveined medium shrimp, thawed if frozen

2 tablespoons Shaoxing wine or dry sherry

2 teaspoons cornstarch

Salt

2 tablespoons granulated sugar

3 tablespoons soy sauce

2 tablespoons Chinkiang (black) vinegar or balsamic vinegar

½ teaspoon Sichuan peppercorns, coarsely ground, plus more to taste

1 red or orange bell pepper

5 garlic cloves

¼ cup neutral oil, such as grapeseed

½ cup unsalted roasted peanuts

¾ cup small dried red chiles (23 grams; see Tip)

3 large scallions, cut into ½-inch lengths

Directions at cooking.nytimes.com

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